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"
15 large elderberry flower heads, shaken to get rid of dust and insects and fertiliser free ( (umbels))
900g white sugar
2 lemons, wiped clean and thinly sliced
40g citric acid
500ml boiling water
Elderflower cordial is a wonderful base for all sorts of culinary treats............lemonade, sorbet, mousses, jelly, desserts, beverages, salad dressings, 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.
Place the freshly picked elderflower umbels (heads) 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.
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