Elderflower Cordial
You can’t help being dazzled by the plentifulness of Elderflower in our locality at this time of year. The large clusters of elegant tiny white/yellow flower heads overhanging in parks, gardens, and roadsides. The health benefits of this sweet aromatic flower have long been spoken of. In this edition, Chef will extract the goodness in a simple recipe.
How to harvest
Elder shrubs may bloom at various times over the summer between June and August but as early as mid-May. To harvest, pick a dry day when the plant is in full bloom.
Harvest during the morning or evening to keep the picked flowers from wilting in the sun.
Pluck off entire clusters of blossoms at the base, shake gently to dislodge any hidden insects, and place each bundle into your basket or bag.
Chef recommends taking no more than a third of each plant, as it is best to always leave some behind for the birds and the bees!
Ingredients
Makes 850mls of cordial
10-12 elderflower heads
900g sugar
zest and juice 1 lemon
45g of citric acid (optional) – available in most Asian or Polish shops.
Instructions
Put the sugar in a large saucepan with 600ml water. Bring to a simmer until the sugar is dissolved. Leave to cool for 10 mins.
Add the zest & juice the lemon, citric acid along with the elderflower heads. Leave overnight.
Pour the mixture through a sieve lined with muslin or a j-cloth into a clean heatproof jug then transfer to sterilised bottles. Keep in the fridge or a cool place for up to 6 months.
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
Can also be added to gin & tonic.
