Make Elderflower Cordial
'Black Elderberry (Sambucus nigra) trees grow throughout Europe and North America, typically in sunny locations. When foraging, pick flower heads that are fully open with sweet smelling white blossoms (yellow or brown ones can have the musky odor of cat urine) and shake off any insects. Once you get home, do another insect inspection and separate the flowers from the stems using your fingers or the tines of a fork.
Making a cordial is relatively easy and involves steeping the flowers plus lemons (some people also add oranges) and citric acid (used as a preservative) in a syrup of sugar and water. Different recipes call for leaving the mixture to sit for one to five days; we usually go for about two. Strain the infused syrup into sterilized jars or bottles. '
Elderflower cordial
Prep time:20 min, plus overnight infusing Cook time:5 min Serves:Makes 1.5 litres
20 heads of elderflower
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75 g citric acid
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
A bit of history...
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