This lovely recipe was provided to us by our friend “Hedgerow Holly”. We’re all extremely pleased that Holly has chosen to share this recipe with us, especially now that the elderflower blossom is ready for picking.
- 20 Elderflower heads
- 1.8kg sugar
- 1.2l water
- 75g citric acid (apparently vitamin C tablets work well if you can’t get this)
- 2 lemons
- Take a walk along the hedgerows in May and June to find the elderflower trees are blooming, and pick about 20 elderflower heads. Some people say that it is best to collect the blossom in the early evening when the flowers are more fragrant.
- Shake off the flowers to remove dust and bugs, and place in a large bowl or bucket.
- Pare the lemons and slice them into the bowl with the flowers.
- Dissolve the sugar in the water and simmer gently until the sugar solution is completely clear.
- Add the sugar solution to the bowl.
- Dissolve the citric acid into the mix, and stir well
- Leave the mixture to infuse for 24hrs, then sieve to remove any solids.
- Bottle the liquid (I prefer to use 500ml bottles as this mixture freezes well and the smaller bottles fit more easily in the freezer) and use liberally.
This cordial makes a lovely marinade for salmon, a fragrant dressing for salads, a refreshing cordial for drinking (either hot or cold), or for adding to a wine spritzer.