Elderflower cordial

June 29, 2015 By Sandy

Pictures of elderflowers (taken by me) and elderflower cordial (taken by Helen Peacocke)

Elderflower cordial

30 heads of elderflower (ish) (if possible do not rinse, just inspect and remove any insects or other bits)
( best collected as the flowers have just opened and on a dry day. Smell the flowers and check the perfume, varieties differ and some are more fragrant than others)

(if you pop the flower heads in a plastic bag, blow some air into it ans seal it, place in fridge for a few hours and then give a good shake, most insects should be v sleepy and fall to bottom of bag)

1.7 litres of water with 1kg of caster sugar dissolved in the water and cooled

56g citric acid (stocked by most chemists)
(the purpose of the citric acid is to increase the keeping time of the cordial and help fix the flavour).

2 strips of lemon zest, 2 strips of orange zest, 2 strips of lime zest

Combine all and leave for 24 hours and then through a piece of muslim or clean tea towel.

This should keep in sterilised bottles for 3 months. It does not go off, it just looses it’s amazing flavour and fragrance. If you have room in the fridge, this should help prolong it’s life.

The cordial is delicious made up to a drink with water, still or fizzy. Great added to prosecco or other fizz.
Try making your own elderflower jelly.
If you like salmon, try adding some elderflower cordial and gooseberry purée to crème fraiche for a scrumptious sauce to serve with the salmon.

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