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I've just made some of this and the house smells wonderful.
Ingredients
10 large elderflower heads
900g granulated sugar
600ml litres water
2 lemons
Pick off any insects and beasties you see on the flowers
Heat the sugar and water in a large saucepan until the sugar has dissolved. Strip large ribbons of zest off the lemons with a vegetable peeler, lose the knobbly ends, then slice the lemon and place in a large bowl with the elderflower heads (I took mine of the mane stalk).
Pour the hot syrup over the lemons and elderflower heads and give it a good stir. Cover the bowl with a cloth or a big plate and leave it for 24 hours.
Strain the mixture with muslin or kitchen paper in a sieve and pour into sterilized bottles. I used a couple of small glass ones for the fridge which should be used within a month and a small plastic bottles for the freezer for future use.
Apart from using it as a drink with San Pelligrino for day and the addition of a shot of vodka at night, I'm looking forward to using this long after the summer has gone in baking, with poached pears, in a fool when the gooseberries come out, in jellies...
I doubled the above recipe...cos I'm greedy
.
Elderflower Cordial.
Ingredients
10 large elderflower heads
900g granulated sugar
600ml litres water
2 lemons
Pick off any insects and beasties you see on the flowers
Heat the sugar and water in a large saucepan until the sugar has dissolved. Strip large ribbons of zest off the lemons with a vegetable peeler, lose the knobbly ends, then slice the lemon and place in a large bowl with the elderflower heads (I took mine of the mane stalk).
Pour the hot syrup over the lemons and elderflower heads and give it a good stir. Cover the bowl with a cloth or a big plate and leave it for 24 hours.
Strain the mixture with muslin or kitchen paper in a sieve and pour into sterilized bottles. I used a couple of small glass ones for the fridge which should be used within a month and a small plastic bottles for the freezer for future use.
Apart from using it as a drink with San Pelligrino for day and the addition of a shot of vodka at night, I'm looking forward to using this long after the summer has gone in baking, with poached pears, in a fool when the gooseberries come out, in jellies...
I doubled the above recipe...cos I'm greedy
.
Missed the boat here 
. Am planning on having a walk along the canal bank tomorrow night to get a batch set off so should have enough to see me through the year by the time I've finished. Made a tonne of elderflower champagne last year for my 40th but going more the cordial route this year. Also going to put a couple of heads worth in some strawberry jam as that's really nice.
Both make carbs as far as I know?
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