this time last year I had ambitions of foraging in the gloucestershire fields whilst the elderflower bushes were in bloom and making some cordial ready for the big day... In my mind, I was probably wearing something long and flowing and carrying a wicker basket, or the like..
of course it didn't happen. But I do regret not having bothered- it would have been the perfect compliment to our champagne reception- especially as it's so easy!
I found the below recipe in this month's RED magazine and I was so impressed with how simple and easy it was to get right! my Boden colleagues have even tried my delicious brew (and survived) and can verify that it is infact very drinkable!
ELDERFLOWER CORDIAL
25-35 big heads of elderflower blossom
1kg caster sugar
50g citric acid (from pharmacists but apparently not Boots..)
3 lemons, thinly sliced
you will need:
a large bowl ideally with a lid to cover (a jam pan would be ideal), sieve, small square of muslin, a range of glass bottles adding up to 1.5ltrs and tags (i used brown kraft parcel tags)
1. tap the blossoms to remove any stubborn insects.
remove the long stems and leaves. Put the sugar in a large bowl and pour in 1.5ltrs of boiling water. Stir to dissolve sugar, cover and allow to cool completely.
Stir in the citric acid, followed by the flowerheads and lemon slices. Cover and leave in a cool, dark place.
2.Leave to steep for between 24-48 hours (I left my batch for 48 hours). The longer it is left, the stronger the flavour and colour will be.
Put a muslin lined sieve over a large bowl and strain the liquid through to catch all the bits. You may need to do this in two stages, transferring some of the cordial to a jug as it drains before leaving to drain further.
3. 3. Sterilise some glass bottles. Set the oven to 100c/200f/gas mark1/2. Stand the bottles in the sink and fill with boiling water. Hold with a cloth, tip out the water, then out the sides in the oven. Leave for 15 minutes. Turn off oven. When cold, stand bottles on a tea towel, so they don't slip. Using a funnel, fill each one with cordial.
4. To drink, dilute with plain or fizzy water, or add to some bubbles!
As a desert, poach fresh gooseberries in a few tablespoons of cordial, or simply spoon over vanilla ice cream.
To add to it's multiple uses..
...it works as a vinaigrette too. Mix with wine vinegar, mustard, salt pepper and olive oil and pour over a salad of cougettes, lettuce and broad beans.
3. 3. Sterilise some glass bottles. Set the oven to 100c/200f/gas mark1/2. Stand the bottles in the sink and fill with boiling water. Hold with a cloth, tip out the water, then out the sides in the oven. Leave for 15 minutes. Turn off oven. When cold, stand bottles on a tea towel, so they don't slip. Using a funnel, fill each one with cordial.4. To drink, dilute with plain or fizzy water, or add to some bubbles!
As a desert, poach fresh gooseberries in a few tablespoons of cordial, or simply spoon over vanilla ice cream.
To add to it's multiple uses..
...it works as a vinaigrette too. Mix with wine vinegar, mustard, salt pepper and olive oil and pour over a salad of cougettes, lettuce and broad beans.
I promise you, this is so simple and yields (obviously if you look at the recipe) around 1.5litres. whilst the blossoms are out, it is so worth taking little time to do this, especially if you have a summer party or wedding coming up... and it looks quite impressive!
or add a handmade tag, and pass on to friends as gifts.x
