Elderflower Cordial Recipe
INGREDIENTS
15 big elderflower heads
2 lemons sliced
50g citric acid
2 ½ litres water
(1 kg) sugar
INSTRUCTIONS
Check elderflowers for dirt and little insects - don't wash!
Add elderflowers, lemon slices and citric acid to the water in a big pan.
Heat up to boiling point, stirring occasionally, remove from heat, cover and let infuse overnight, or for at least four hours.
Strain the liquid through a muslin cloth, to catch all the flowers. Squeeze all that yummy flavour out of the pulp in the muslin!
Return liquid to the pan and add the sugar.
Bring to boil again, stirring frequently to dissolve all the sugar, and simmer for 5 minutes.
In the meantime, sterilise some glass bottles (don't forget about the lids!) with boiling water. If you are going to use a funnel or any other pouring aid, sterilise that, too.
Bottle up the finished cordial while it's still boiling hot.
Top tips for picking your own elderflowers:
Avoid picking from roadsides and polluted areas
Individual flower heads are at their prime for picking when the little flowers have fully opened and have not started to wilt or turn brown.
The best time to pick elderflowers is late morning on a dry day.
The flowers should smell blossomy and sweet - watch out for a slightly unpleasant aroma the flowers might develop in the afternoon, or when they are past their best.
Always use them as soon as possible after picking.
PRESERVING AND STORAGE TIPS
Place the washed bottles and lids in an oven at 140˚C until dry.
Fill your bottles and put on the lids as soon as you finish simmering and the cordial is still hot. (Wear oven gloves)
Bottling whilst hot ensures that the lid seals as the liquid cools.
Store unopened bottles of cordial in a cool and dark place. After opening, keep in the fridge.