This
is a fragrant, lemony and not too sweet cordial made from the humble
elderflower. Plenty to pick from June onwards and it still amazes me how
many delicious things you can make with a flower that is free to forage
and so abundant this time of year. Make sure you pick elderflowers
from bushes protected from pollution, on a dry day. Only pick fully
open flowers that have not yet started to drop their petals. Shake the
heads so little insects can drop and escape from the flower heads, but
don't wash them as it will also wash away some of the fragrant pollen
that would give your cordial that distinct lovely scent and flavour. Try
to use it as soon as you collected them.
This
recipe is for a larger quantity and it makes about 4 litres of cordial.
But do half the quantities if you like according to your needs.
I
don't use citric acid in my cordials for preserving as I freeze the lot
in smaller containers and defrost one at a time, this will keep in the
fridge for a few days no problem.
2kg granulated sugar
50 elderflower heads (or more if you prefer a stronger flavour)
4 oranges, thinly sliced
4 lemons, thinly sliced
4 limes, thinly sliced
Put
the sugar with 2.5 litres of water into a saucepan and gently heat
until the sugar has completely dissolved. Bring to the boil. Add the
elderflower heads and bring back to the boil, then remove from the heat
immediately. Put the sliced lemons, limes and oranges into a big bowl or
large pot and pour over the hot elderflower syrup. Stir and let it
cool. Cover and leave it to infuse for 24 hours.
Strain
through a fine sieve or muslin and store in small plastic bottles or
containers in the freezer. If you wish to add citric acid, you will need
50g added at the stage where you mix the liquid with the citrus fruit.
Elderflower cordial makes a fantastic summer drink diluted with water or fizzy water or added to prosecco
or champagne. You can boil it down to a thicker syrup too and use it
for topping ice creams and puddings. Elderflower cordial can also be a
base for ice cream, jellies, flavouring cakes or infusing strawberries
in summer desserts. I recently made a lovely gluten free elderflower and
blueberry almond cake from Scandilicious Baking it was really
excellent.
Don't forget to revisit these bushes in the autumn when the elderberries are ready to pick. They make excellent jams and preserves full of vitamin C. Here is the link to my favourite elderberry jam recipe.
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