Elderflower cordial
In spring and summer, when the days turn hot, hot, hot, we need a refreshment ASAP, we all know that. But instead of soda and other sugary stuff we love to drink homemade juices and cordials. We make this elderflower syrup every year in the middle of the spring and drink it all throughout the spring and summer, sometimes even in fall and winter. It's a great addition to cold, icy water. We add a few fresh leaves of mint and a slice of lemon or lime and voila, ready to serve. Perfect for picnics, celebrations or everyday refreshment. So delish!
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METHOD
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the day before cooking
Clean the elderflower heads, to loosen any dirt or bugs. Fill the saucepan with 2 litres of cold water, put in the elderflower heads. Pare the zest from the lemons using a potato peeler, then squeeze the juice out of two lemons. Add the lemon zest and lemon juice to the elderflowers. Cover with a lid and leave to infuse for 16 - 36 hours.
TipNever leave more than 36 hours because the elderflower will start to rot. -
elderflower cordial
Line a colander with a clean kitchen towel, then sit it over a large saucepan. Add the sugar and bring to a simmer, over a medium high heat. Set aside, add the citric acid.
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Use a funnel and a ladle to fill sterilized bottles. The elderflower cordial is ready to drink straight away and will keep in a cold, dark place for up to a year.
TipPlace the bottles in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Add the elderflower cordial to the bottles, make sure the lids pop down and store.
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