Easy Classic Elderflower Cordial Food
MARY BERRY'S ELDERFLOWER CORDIAL
Elderflower cordial is fun to make if you have easy access to elderflower trees and the flowers which arrive in the early summer. The cordial will keep for 2-3 months in the fridge.
Provided by Mary Berry
Categories Drinks and cocktails
Yield Makes about 3-4 litres
Number Of Ingredients 5
Steps:
- Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool.
- Slice the lemons thinly. Put into a large plastic box or a bucket.
- Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days.
- Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water.
EASY CLASSIC ELDERFLOWER CORDIAL
This easy recipe for elderflower cordial produces a fragrant, aromatic, and refreshing drink that can be enjoyed as a beverage and in other recipes.
Provided by Elaine Lemm
Categories Beverage
Time P2DT40m
Number Of Ingredients 6
Steps:
- Using a funnel, fill sterilized glass bottles with the liquid.
Nutrition Facts : Calories 135 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Fat 0 g, ServingSize 6 cups (30 servings), UnsaturatedFat 0 g
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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