Elderflowers epitomise late spring and early summer. It is worth the effort to gather the large flowers to make these refreshing drinks.
25 large freshly picked elderflower heads (check to make sure no insects are hiding in them!)
4lb (1.8kg) granulated sugar
2 3/4 oz (75g) citric acid (usually found in homebrewing section of shop)
2 lemons ( best to use unwaxed if you can)
2 pt (0.5 litre) water
Place elderflowers in a large clean bowl add the zest of the lemons and then slice the lemons and add.
Place water and sugar in a pan on the stove and bring to the boil stirring to ensure the sugar dissolves.
Pour the water and sugar over the elderflowers and lemons and add the citric acid. Cover and leave to stand for 24 hours.
Next day strain through muslin or a jelly bag and bottles. Make sure that your bottles have been sterilised.
The cordial will keep for a month or two if stored in a cool dark place however I tend to freeze it in small batches so that we can enjoy it throughout the year.
1 gallon (4.5 litre) of water
2 tablespoons (6d) white wine vinegar
1 1/2lb (680g) sugar
1 lemon (unwaxed) cut into quarters
5 larger elderflower heads
Place all ingredients in a large bowl and stir to dissolve the sugar.
Cover and leave for 24 hours stirring occasionally.
Strain through muslin or a jelly bag.
Bottle in sterilised screw or clip topped bottles.
Stand upright for 2 weeks then lie on their side.
Take care when opening as it can be quite champagne like!!