Life is full of dilemmas and I am particularly torn with regard to elderflowers – do I pick the flowers and use them in cordial and jam, or do I leave them for the berries and put them in my hedgerow jelly?
Last weekend I decided to go with flowers and I made some elderflower cordial. I used the recipe is based on Preserves by Pam Corbin (141), but with an extra lemon and no orange.
Elderflower cordial – Ingredients: 25 elderflower heads, grated zest of 4 lemons and the juice of 4 lemons, 1kg sugar, 1 heaped tsp of citric acid. Remove bugs from flowers, if there are any. Put in a large glass bowl with the lemon zest and pour over 1.5 litres of boiling water. Leave over night.
The next day, strain through a tea towel in a sieve or through muslin and pour into a saucepan. Add the juice of four lemons and 1 kg of sugar. Bring to the boil and simmer for a few minutes. Pour into sterilised bottles. Keeps well in the fridge.
I use my cordial to make a lovely long drink. Add ice into a tall glass, pour in some elderflower cordial to taste, add some gin and then top up with fizzy water – lovely.
N.B. I took some lovely photos of the flowers in the glass bowl and then deleted them from my camera by accident – I am a total muppet at times.