Making Elderflower Cordial
This weekend between the severe rain storms (most of Bridport was underwater…) we managed to escape for a walk in the woods with Coco and pick some elderflowers, just in the nick of time as they are almost at the end of the flowering season. We made our own homemade elderflower cordial, which was so simple and is delicious. So far we have only been enjoying it with sparkling water, but I’m looking forward to mixing it with champagne for a more fun sparkling option! The recipe we used is below, but if you want to make some you have to be quick as they won’t be around much longer…
Combine two litres of water with one kilo of sugar and 200g of glucose syrup in a large saucepan with a lid. Bring to the boil, remove from the heat and immediately add 30-40 fresh heads of elderflower. Cover, and leave to steep for 12-14 hours. Strain the liquid through a fine seive and add lemon juice to taste. This not only adds some sharpness, but it also preserves the cordial. Once you’ve bottled the cordial, you can keep it in the fridge for a few weeks. it also freezes, just defrost when you need it.