Prelude To Summer Old Fashioned English Elderflower Cordial Recipes

HOMEMADE ELDERFLOWER CORDIAL

Homemade elderflower cordial image

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

Ingredients

2 ½kg white sugar , either granulated or caster
2 unwaxed lemons
20 fresh elderflower heads, stalks trimmed
85g citric acid (from chemists)

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

PRELUDE TO SUMMER - OLD FASHIONED ENGLISH ELDERFLOWER CORDIAL

Prelude to Summer - Old Fashioned English Elderflower Cordial image

The English summer is thought to start when the elder blossoms end and the berries ripen. The citrus aroma floating down country lanes also heralds a bountiful harvest for the forager and home-brewer. Elderflower cordial costs more as the bottles get smarter and it's seen as a luxury, which seems ludicrous to me, as I know that you can make it for next to nothing! Elderflower cordial is a wonderful base for all sorts of culinary treats............lemonade, sorbet, mousses, jelly, desserts, beverages, glazes etc. It is very easy to make, although you need to plan ahead as the flowers need to be steeped in the sugar mixture for four days. The flowers taste best picked early on a dry, hot day, and speed is crucial: they should be used straight after picking. The cream-coloured heads (or umbels) are tastier than the white, and don't worry if they smell unappetising at first once they're infused, the heady scent is delicious.Choose umbels free of discolouring and keep them dry until you're ready to begin. Folklore: * One name for it is the Judas Tree, as it was thought to be the tree Judas Iscariot hanged himself from * To fell a tree without suitable protection could free a spirit called the Elder Mother to take her revenge * The elderflower was said to be a protection against witches, and a knotted twig kept in the pocket was a charm against rheumatism * Elderflowers were apparently never struck by lightning, and a cross of elder fastened above stables would protect the animals from evil Medicinal benefits * Elderflower cordials and elderberry wines are high in vitamins A, B and C * In A Modern Herbal of 1931, Mrs Grieves recommends an elderflower infusion, taken hot before bed, as a remedy for colds and throat trouble * Mrs Grieves swears by elder leaves as an insect deterrent. The foul-smelling bruised leaves around tender plants and buds prevent attack by aphids and cater-pillars, and gardeners can add a sprig to their hatband to ward off midges * Medical herbalist Christine Houghton says a daily elderflower infusion, made with fresh flowers, is helpful in preventing hay fever

Provided by French Tart

Categories Beverages

Time P4D

Yield 1 Litre Bottle

Number Of Ingredients 5

Ingredients

15 large elderberry flowers, shaken to get rid of dust and insects and fertiliser free (umbels, heads)
900 g white sugar
1 lemon, wiped clean and thinly sliced
40 g citric acid
500 ml boiling water

Steps:

Place the freshly picked elderflowers in a large heatproof bowl or pan (that can be covered or has a lid). Add the sliced lemons. Then add the sugar.
Pour the boiling water over and add the citric acid - stir all the ingredients together until the sugar has dissolved.
Make sure the lemon slices and most of the elderflower heads are under the sugar water. Cover and leave in a cool place for 4 days.
Every day, remove the lid and stir the mixture - pressing the lemon slices gently to extract the juice.
You should be able to smell the beautiful floral fragrance of the elderflowers after only one day -- if after 4 days you feel there is not enough "floral" flavour to the cordial, leave for a further day.Remember, that this will be diluted to drink or added to other ingredients, so it should be as strong as possible in smell and flavour!
When you are ready to bottle the cordial, strain through a non-metallic FINE sieve (lined with muslin if necessary - if the sieve is not fine enough) into a large pouring jug or bowl.
Then pour the cordial into clean and sterile bottles. Seal the bottles and store the cordial in a cool, dark, dry place. This cordial is ready to use/drink now, and it will keep for a very long time if stored in the right conditions. (I have some from 4 years ago and it is still as fragrant and floral as the day I made it!).
NB: Citric acid can be found in chemists or pharmacists, or in special brewing and wine-making shops/departments. If you cannot source citric acid, use an extra lemon instead.

Nutrition Facts : Calories 70.4, Fat 0.3, Sodium 13.1, Carbohydrate 24.1, Fiber 5.1, Sugar 12.6, Protein 1.3

ELDERFLOWER CORDIAL

Elderflower Cordial image

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

Ingredients

About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 2/3 cup in total)
5 cups granulated sugar
1 heaping teaspoon citric acid (optional)

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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