Go foraging for frothy white elderflower blooms and turn them into this heavenly cordial that is perfect with iced water or added to gin for a summer cocktail. The clever people at The Salt Box share their secrets to bottling the full scent and flavour of these hedgerow flowers.
-
1
litre
water
-
1
kilo
caster sugar
-
2
lemons (or you could try using oranges)
-
15-20
elderflowers
-
40
grams
citric acid (optional)
- Place the water and sugar into a large saucepan. Gently warm the water over a low heat until the sugar has dissolved.
- Whilst you wait for the sugar to dissolve zest both of the lemons and place into a large non metallic bowl or container. Slice the lemons and add to your vessel too.
- Once the sugar has dissolved, bring the sugar syrup to the boil and allow to boil for a minute or two.
- Carefully pour the boiled sugar syrup over your lemons, add in your citric acid if you are using it and stir to dissolve.
- Gently place the elderflowers into your sugar syrup and cover with a clean cloth. Set aside and leave at room temperature overnight to steep.
- The next day remove the tea towel and use this to line a sieve or colander over a clean bowl.
- Slowly pour your elderflower cordial into the tea towel to remove all the fine bits of petals.
- Use a measuring jug and funnel to pour your cordial into sterilised bottles. Shut the lids tight and store for up to 6 months in a cool dark place. Once opened store your cordial in the fridge and drink within a week or two
