Elderflower cordial (makes about 2 litres)
About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice
1kg sugar - this is what the recipe says but I find it too sweet and use about 750g
Inspect the elderflower heads carefully and remove any insects, but don't wash them or you lose the flavour. Place the flower heads in a large bowl together with the orange and lemon zest.
Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice, heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles and seal. (I don't do this as it gets used quickly. I put it in a big jug in the fridge).
To use, dilute to taste with water or soda water. Also good drizzled over ice cream.
About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice
1kg sugar - this is what the recipe says but I find it too sweet and use about 750g
Inspect the elderflower heads carefully and remove any insects, but don't wash them or you lose the flavour. Place the flower heads in a large bowl together with the orange and lemon zest.
Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice, heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles and seal. (I don't do this as it gets used quickly. I put it in a big jug in the fridge).
To use, dilute to taste with water or soda water. Also good drizzled over ice cream.










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