Our little bit of London is rich with foraging sites and right now you should be picking elderflowers to make your own cordials, champagnes and desserts. Elderflower is one of the most refreshing flavours for the summer. This is a quick and easy recipe for Elderflower Cordial.
- 1kg sugar
- 1.5 litres boiling water
- 2-4 medium lemons, washed
- 30 large Elderflower heads, shake gently to remove any insects
- 55g / 2 oz citric acid (an optional preservative, available from a chemist)
- Pour the sugar into a large saucepan of boiling water. Stir once or twice to ensure all the sugar has dissolved. Turn off the heat and leave the syrup to cool.
- Grate the rind of the lemons. Add to the sugar water.
- Thickly slice the lemons and add to the water. If you are adding citric acid- do so at this point and stir.
- Place the flower heads in a large clean container. Pour over the zesty sugar syrup to the water and stir again.
- Cover with a lid or clean cloth and leave to infuse for 24- 48 hours. hours.
- Strain through clean fine muslin cloth into a jug.
- Using a funnel, fill sterilized bottles. Seal and store in a cool, dark place. It also freezes well.
To serve: Dilute with still or sparkling water or used as a flavouring in ice creams or puddings.
Once a bottle is opened store in the refrigerator.
Note To sterilize the bottles , rinse in the dishwasher, or place in a medium hot oven (300°F/150°C) until the bottles are warmed through but not red-hot.