Jun 21 Elderflower recipes – by Marylin By Tracy

Elderflower cordial

1 unwaxed lemon – grate rind & slice fruit
35g (1oz) citric acid (available from chemists or home brew suppliers)
900g (2 lb) white sugar
10-12 fresh elderflower heads
750ml (1¼ pts) boiling water

Makes 750ml

Put sugar in a large bowl and pour over boiling water. Stir to dissolve.
Add lemon, citric acid & flower heads, stir again.
Cover bowl with cling film, leave 24 hours to infuse, stirring occasionally.
Strain the syrup through a muslin or kitchen paper, pour into sterilised bottles or freeze as ice cubes. The cordial will keep in the fridge for up to 6 months.

Elderflower Champagne

3 large sprays elderflowers
1 sliced lemon
1½ lb sugar
2 tablespoons white wine vinegar
8 pints cold water

Put all ingredients in a stainless bowl or plastic bucket.
Cover & leave for 24 hours.
Strain into strong bottles and leave in a cool place for 2 weeks.
Use within 2 – 4 weeks – take care when opening, as it is very fizzy.

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