If you fancy a bit of foraging, now is the perfect time to make elderflower cordial.
It’s really simple to make, tastes delicious, doesn’t contain any dodgy additives and is virtually free. For best results pick the flowers on a sunny, morning and start the process when you get back home.
It keeps longer if you add citric acid and store the cordial in steralised glass bottles, or simply freeeze it in plastic bottles.
Elderflower cordial recipe:
- I picked 25 flowerheads.
- Gently shook the flower-heads to allow any insects to escape.
- Put the flowers in a bowl with the grated zest of 3 lemons and an orange.
- Poured 1.5 litres of boiled water over them.
- Covered it all with a cloth and left them overnight to steep.
- The next morning I strained the liquid through a plastic seive and put the flower-heads on the compost heap.
- Transferred it to a saucepan, added 800g of sugar, the juice of 3 unwaxed lemons and 1 orange and heated it all gently for 5 mins to make sure the sugar was dissolved. Add the citric acid at this stage if you’re using it.
- Taste it at this stage and add more sugar according to how sweet you like it. Last year I tried to be virtuous and used only 500g of sugar, but it really wasn’t as good as this years version.
- I let it cool then poured it into a sterilised glass bottle through a funnel.
- Apparently this will keep in the fridge for a few weeks, but I’ve put most of the cordial into well-washed plastic milk containers, so there’s no need to buy anything extra.
Dilute it with still, sparkling water or prosecco for a delicious drink or use it to make ice-lollies.
Recycling and foraging makes me happy, it’s lovely to have this to drink throughout the year and to give bottles away to friends and family.