It's Elderflower Cordial Time!

This is the recipe we used in 2009 (and it was gorgeous!!)

20 heads of Elderflower

1.8kg Sugar (Caster dissolves quicker)

1.2 litres Water

 2  unwaxed Lemon

 75g Citric Acid

· Shake the elderflowers to expel any lingering insects and place in a large bowl.

· Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

· While the sugar syrup is heating, pare the zest of the lemons into 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 stir in the citric acid.

· Cover with a cloth and then leave at room temperature for 24 hours.

· 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.

To serve Elderflower Cordial:  

· Dilute the elderflower cordial to taste with still or fizzy water and serve over ice with a slice or two of lemon or a sprig of mint floating on top.

· For something a touch more sprightly, add a shot of gin or vodka and a lemon slice or add it to white wine and sparkling water to make an elderflower spritzer.

· Elderflower cordial is also brilliant in recipes such as gooseberry fool and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil.

· Try it in sorbets or ice-cream or just spooned over scoops of vanilla ice-cream or use it to sweeten and flavour the fruit for a crumble.