Elderflower CordialLast update: 4.07.09 First posted: 4.07.09 by IE team in What's Cooking In Tod?
This year the elderflowers have been much later locally than usual. However now they are ripe they seem bigger and more fragrant than normal so I have already made 4 double batches and will be out tomorrow morning picking for another batch!
Here is my recipe, given to me by Louise after our kids demolished a whole bottle of her cordial in about half an hour one year! It’s simple to make and utterly delicious. Once made I keep it refrigerated as I don’t use the full amount of sugar suggested in the original recipe – but it still lasts for a good 3 months (but only if you hide it from the family!!!)
2kg sugar (I only use 1.25 – 1.5 kg)
1 litre water
40 Elderflower heads (make sure these are fresh and young as older blooms that are turning brown will make the cordial cloudy)
80g Citric Acid
2 lemons, grated rinds, sliced
Shake the elderflower heads to ensure they are free from insects.
Place the water in a large saucepan and bring to the boil.
Add the sugar and stir until dissolved.
Add the grated rind and sliced lemon, plus the citric acid.
Remove from the heat and add the elderflower heads.
Cover and leave to infuse for at least 12 hours.
Sieve the liquid to remove the solids and strain through muslin.
Bottle in jars sterilised in the normal manner.
Dilute to taste – I particularly like this with sparkling water, but I gather it’s great with gin and soda!
This recipe makes about 3 wine bottles – the screw top ones are perfect – but I double the recipe and make it in my large stockpot.
Citric Acid can be bought at a Pharmacy – but do tell them you are making Elderflower cordial as I gather it has other non culinary uses!
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