Elderflower Cordial Concentrate Recipes
HOMEMADE ELDERFLOWER CORDIAL
Fragrant and refreshing, springtime elderflower cordial is easy to make. Mix with sparkling water to create elderflower pressé, or add to wine, prosecco or champagne to start a party in style
Provided by Jane Hornby
Categories Afternoon tea
Time P1D
Yield Makes about 4 litres
Number Of Ingredients 4
Steps:
- Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
- Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
- Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup - let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.
Nutrition Facts : Calories 619 calories, Carbohydrate 165 grams carbohydrates, Sugar 165 grams sugar, Sodium 0.03 milligram of sodium
ALI'S ELDERFLOWER CORDIAL (CONCENTRATE)
Given to me by my friend Ali who makes this cordial from the flowers that grow in the hedgerow by her house
Provided by Pink Penguin
Categories Spring
Time P1DT10m
Yield 1 Bottle
Number Of Ingredients 5
Steps:
- Put sugar in a large bowl, pour boiling water over it and stir to disvole.
- Add lemon both the fruit and rind the citric acid and flowers.
- Leave for 24 hours stirring occasionally.
- Sieve through muslin or a very fine sieve.
- Pour into bottle.
Nutrition Facts : Calories 3504.6, Fat 0.3, Sodium 18.1, Carbohydrate 911.4, Fiber 5.1, Sugar 899.2, Protein 1.3
ELDERFLOWER CORDIAL
Season: Late May to June. The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrublands, woodlands, and wastelands at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open and some are still closed. Gather on a warm, dry day (never when wet), checking that the perfume is fresh and pleasing. Trees do differ, and you will soon get to know the good ones. Remember to leave some flowers to develop into berries for picking later in the year. This recipe is based on one from the River Cottage archives; it's sharp and lemony and makes a truly thirst-quenching drink. You can, however, adjust it to your liking by adding more or less sugar. The cordial will keep for several weeks as is. If you want to keep it for longer, either add some citric acid and sterilize the bottles after filling (see p. 125), or pour into plastic bottles and store in the freezer. Serve the cordial diluted with ice-cold sparkling or still water as a summer refresher-or mix with sparkling wine or Champagne for a classy get-together. Add a splash or two, undiluted, to fruit salads or anything with gooseberries-or dilute one part cordial to two parts water for fragrant ice lollies.
Yield makes about 8 cups
Number Of Ingredients 4
Steps:
- Inspect the elderflower heads carefully and remove any insects. Place the flower heads in a large bowl together with the orange and lemon zest. Bring 6 1/2 cups of water to a boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
- Strain the liquid through a jelly strainer bag or piece of cheesecloth (see p. 33) and pour into a saucepan. Add the sugar, the lemon and orange juice, and the citric acid, if using. Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
- Use a funnel to pour the hot syrup into sterilized bottles (see p. 125). Seal the bottles with swing-top lids, sterilized screw-tops, or corks.
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- Snip off the flowers from the stalks into a large bowl or bucket that will hold everything. Try to remove as much of the stems as you can; they are toxic. A few stray bits of stems will not hurt you, but you want to minimize it.
- Bring the sugar and water to a boil, stirring occasionally to dissolve. Let the syrup cool enough so that you can stick your finger in it without getting burned; you can leave it to cool to room temperature, too. Pour the syrup over the flowers, lemons et al and stir to combine. Cover the bowl or bucket with a towel and leave it for 2 or 3 days.
- When you are ready, strain it through a fine-meshed sieve lined with cheesecloth or a paper towel into a clean Mason jar. Seal the jar and store in the fridge.
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