Elderflower Infusion
Whilst we may all be tearing our hair out at the state of the fabulous British Summer, for the best part Mother Nature is doing her bit to fulfil our usual Spring and Summer bounty.
Elderflowers at Nether Farm
Here at Nether Farm we are always looking to forage, gather and create and this month is no exception.
Elderflowers are at their peak in late Spring to early Summer, with mid June being the best time for picking in most regions. The flowers should be harvested as fresh as possible, shortly after the individual flowers have opened.
We are lucky to have bushes and trees teeming with Elderflowers and so Pam grabbed her trusty pruners and set to work harvesting the crop.
A dab hand at producing Elderflower cordial she has already let us sample her delicious wares but if like me you need a helping hand, here’s a recipe and some serving suggestions.
Elderflower homemade cordial
Ingredients:
- 25 large elderflower blossom heads
- 3 unwaxed lemons (zest pared in strips and sliced)
- 2 kg granulated sugar
- 75g citric or tartaric acid (available from chemists)
Method:
- Shake the elderflower heads to remove any bugs and place them in a very large, heatproof bowl with the lemon slices.
- In a large saucepan over low heat, dissolve the sugar in 1.1 liters of cold water until the liquid is clear.
- Increase the heat and bring the syrup to a boil. Stir in the citric acid and pared lemon zest, then pour the mixture over the elderflower blossoms and lemon slices.
- Cover with clingfilm and let it steep in a cool place for about 24 hours.
- Strain the cordial into a jug through a muslin-lined sieve, and divide it into sterilized jars or bottles.
- Seal tightly and store in a cool, dark place. Use within 2 months. Once opened, keep in the fridge and consume within a month1.
Enjoy your homemade elderflower cordial! 😊🌼
Serve as a refreshing soft drink with ice and a slice of lemon or mix with Prosecco, vodka and soda or gin and tonic for an evening treat.
