Thursday, 25 July 2013

Elderflower cordial

Due to the late start to spring, I was able to enjoy one of my favourite drinks on my birthday this year... Elderflower cordial. I love everything about this drink, the mere taste reminds me of summer. Even the children love it, my daughter has a cute name for it, she calls it 'flower juice'. So I thought I would share our recipe here.

You need to pick about 20 to 30 flower heads on a sunny day, as fresh as possible. I love the smell of these flowers, to me they smell exactly like the cordial tastes.

We usually leave them upside down for a short while to ensure any bugs trapped in the flowers can escape safely. Then pour two litres of boiling water into a large tub, we use our wine fermenting tub, and mix in one kilogram of sugar until it dissolves. Prepare two lemons... we usually zest and juice them, chop up the remains and toss them all into the boiling water.

Once the water has cooled to warm, drop the flowers in too. At this point you add two teaspoons of citric acid, this is a preservative and is available at the chemist. This helps your finished cordial last a little longer, however, we have made it without adding the extra citric acid before without any problems. Everyone here loves it so much it never lasts longer than a few days anyway. Give your mixture a stir and leave it to infuse for 24 to 48 hours depending on the strength you prefer.

After infusing you will need to strain the flowers out of the liquid and bottle it up in sterilised bottles. It will be strong as it needs to be diluted with water to drink it. Then just enjoy...

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