Fancy Some Elderflower Cordial Anyone?
Then try making your own...
This recipe is courtesy of Diane Gill from West Ealing Neighbour's abundance project which turns local fruit and vegetables into delicious jams and chutneys.
Makes 2.25 litres/around 4 pints
1.5kg/3 ½ lbs granulated sugar (cane sugar)
Dissolve sugar in 1.5litres/2 ½ pints of hot (boiled) water, stirring till dissolved, and leave to cool. When cool stir in the citric acid and add the elderflower and sliced lemon.
On the third day, strain through a fine sieve lined with muslin or a new J-cloth rinsed out in boiling water) and pour into clean dry sterilised bottles and seal. Store in a cool, dark place. To serve, dilute to taste with still or sparkling mineral water.
Should keep indefinitely in a cool dark place.
Pick the elderflowers if possible early morning though any time during the day is OK provided it is not really hot. Choose a period of dry weather. Avoid picking when raining or after rain.
As well as drinking, it makes a lovely sorbet and also really enhances gooseberries if you had a tablespoon when gently poaching them.
8 July 2010