Elderberry Cordial Recipes
ELDERBERRY CORDIAL
An old-fashioned recipe from the Wisconsin Dutch section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Beverages
Time 1h5m
Yield 6 quarts, 96 serving(s)
Number Of Ingredients 7
Steps:
- Stem and wash berries.
- cover with water and cook until very soft; strain.
- Measure juice; for each quart, add 2 cups of sugar.
- Return to saucepan.
- Tie spices in bag and add to sugar/juice mixture.
- Cook until thick.
- Cool, remove spices and measure again.
- Add 1 pint liquor for each quart of syrup.
- Bottle and cork tightly.
- Let sit in cool dark place for at least three weeks.
- Improves with age.
Nutrition Facts : Calories 155.8, Fat 0.3, Sodium 3.9, Carbohydrate 27.9, Fiber 3.4, Sugar 18.9, Protein 0.3
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
ELDERFLOWER CORDIAL CONCENTRATE
This is a terrific drink for hot summer days, and a fantastic rival to lemonade. You'll find food grade citric acid at a health food store or Asian market. Since this recipe makes a concentrate, dilute with water to taste or pour over ice to serve.
Provided by Ollie Martin
Categories Drinks Recipes
Time P1DT15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine the elderflower heads, sugar, lemon juice, and citric acid in a large acid-proof container. Pour the boiling water over the ingredients and let steep for 24 hours, stirring occasionally.
- Strain the liquid by pouring it through muslin into a large bowl. Ladle into bottles and refrigerate, or pour into freezer containers and freeze.
Nutrition Facts : Calories 585.6 calories, Carbohydrate 151.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 7.3 mg, Sugar 150.4 g
ELDERFLOWER CORDIAL
This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Bring sugar and 2 cups water to a boil, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; let cool completely.
- Meanwhile, in a bowl, combine lemon juice, zest, and elderflowers. Pour syrup over flower mixture; stir to combine. Cover and refrigerate 1 day. Strain cordial through a fine-mesh sieve; discard flowers. Cordial can be refrigerated in an airtight container up to 1 month.
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.
ELDERBERRY SYRUP
Make a batch of Vitamin C-rich elderberry syrup to use as a cordial or dessert syrup. You could also try it as a wild cassis in cocktails
Provided by Barney Desmazery
Categories Drink
Time 1h30m
Yield Makes about 1 litre
Number Of Ingredients 7
Steps:
- Pick the heads of plump elderberries on a sunny day and use a fork to strip the berries from their stalks. Wash the berries if you like, but this isn't necessary as they are going to be strained.
- Tip the berries into a saucepan and cover with about 1cm water. Add any extras like ginger or cloves, if you like. Bring to the boil, then turn down the heat and simmer gently for 15-20 mins until the berries have softened into a liquid. Leave to cool slightly.
- Strain the mixture through a fine sieve and measure how much liquid you have. For every 500ml of liquid, you'll need 400g of sugar. Tip the sugar and liquid back into the cleaned saucepan with the lemon juice. Bring up to a simmer and gently bubble for about 10 mins until all the sugar has dissolved. Leave the syrup to cool completely and bottle or freeze. Will keep for three months in the fridge or frozen for up to a year. It can be diluted with hot or cold water to drink, used in desserts or drizzled over ice cream.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.6 milligram of sodium
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