Elderflower cordial Bodzaszörp

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.

Rosehip Cordial Csipkebogyó szörp

Last Sunday we had a lovely morning at Stoneywish Nature Reserve recommended by my friend Briah. Because of the recent wet weather it was really quiet and we had the place to ourselves, so Leo our 18 months old could run around happily checking out the farm animals, wooden structures at the playground, the teepees and feed the ducks and the fish in the pond - which is the cleanest and most full of wildlife I have ever seen. There were few blackberries left which he all pretty much ate off the hedgerow there and then, but there were plenty of rosehips to pick from now until Christmas. Not entirely sure if it's ok to pick the hedgerows in a Nature Reserve, I had a go anyway as there were so much of it and picked a small amount (about half a large freezer bag) so there is always plenty left for the birds too. 

When I was searching for a good rosehip cordial recipe I found a great variety of them. Most will tell you to boil the fruit with water, then add sugar and carry on boiling for quite sometime to reduce to a syrup. Rosehips have one of the highest vitamin C (and other vitamins) contents among the hedgerow berries, which tend to diminish at temperatures even as low as 50-60C. Its flavours might improve with cooking, but the winter goodness that is so excellent to keep away colds will completely disappear with lengthy boiling. Some recipes suggest longer soaking time in cooler water, then adding a sugar syrup separately, which I chose to do in the end.

Picking rosehips is best around the end of October when the first frosts arrive. Make sure the berries are bright red and ripe but not yet soft. Wear some gloves and clothes you don't mind ruining, the bushes are full of thorns. 

500g Rosehips

800g granulated sugar

Juice of 1 lemon

Top and tail the rosehips removing the green stalk at one end and the black tip at the other. Wash and rinse. Chop the hips up in a food processor into small pieces. Cover them with 500 ml boiling water and 250ml cold water, give it a good stir, cool down and stick in the fridge for a couple of days. If you can remember give it a stir every so often. After two days of soaking, strain the liquid through a fine muslin to get rid of any hips and seeds, discard these, the tiny hairs on them can irritate the throat. Make the sugar syrup by gently heating the sugar with 250ml water until dissolves (do not stir). Boil it for a few minutes to thicken, cool it down slightly then gently pour into the strained rosehip juice, adding the lemon juice to it, stirring to mix well. Pour into sterilised bottles or plastic tupperware for freezing later. Allow to cool down completely before putting in the fridge or freezer. It will keep for a week in the fridge, which is why it is handy to freeze some. This makes a tasty Christmas present too if you can bear giving some away! The above quantity made us 1.5 litres of cordial.