There is still time to collect some elderflower and make this delicious cordial! See my previous news post for my top foraging tips.
1 kg caster sugar
1 litre boiling water
50g citric acid (helps to preserve the cordial and gives it flavour)
Zest from 2 lemons
25 elderflower heads, stalks removed (do not rinse ,shake flower heads to remove insects, and forage on a dry day in an unpolluted area)
Put the sugar in a large heat-proof bowl, add the boiling water and stir to dissolve. Add the citric acid and lemon zest and stir together. Add the elderflower heads, cover, and leave to infuse for 48 hours.
Strain the cordial mixture through muslin or a jelly making bag and decant into sterilised bottles. Enjoy with sparkling water, add a splash to a glass of Prosecco or champagne, or add to a gin and tonic.
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