Elderflower Cordial

I am delighted to introduce Holly Betts‘ first seasonal recipe, part of a brand new monthly series on ThinkingCountry. Elderflowers are still around in many places and I can confirm that it’s completely worthwhile making the most of them while they last in the form of this delicious cordial.

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Ben as my assistant

Welcome to the first post in Thinking Country’s series of seasonal recipes! For me elderflowers are one of early summer’s biggest delights. Although essentially a weed which grows anywhere and everywhere, city and countryside alike, elderflowers are a great example of the seasonal bounty this country has to offer. I adore the smell and look of the frothy blossoms and love the sweet elderflower cordial we can subsequently enjoy. If you fancy making some of your own here is a recipe.

Elderflower heads x 10

Lemons x 2

Granulated sugar 1kg

800 ml boiling water

Bottles with seals (sterilised)

DSC_0078First gather and check your elderflowers. The best time to do this is on a warm and dry day in the morning. Check for and remove any insects and all but the smallest stalks. To remove any insects tap the flowers lightly on a plate.

 

Then make the base of the syrup. Pour boiling water onto the sugar and stir until the sugar has dissolved. Add the rind of one lemon and then slice it, adding the slices to the pan. Then add the lemon juice from the second lemon.

Pour this over the prepared elderflowers and leave to sit for 24 hours, stirring occasionally.

Strain into sterilised bottles and enjoy!

 

Some suggestions:DSC_0055

  1. With water (fizzy or not)
  2. With prosecco to make a fizz
  3. With apple juice
  4. As a flavouring for sorbets and other puddings

A beautiful way to enjoy this cordial is to use it to spice up the traditional summer pudding of strawberries and cream. Whip 50ml of cordial into 150ml of cream and drizzle or dollop to your heart’s desire!

Holly

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