Summer is here. Fancy a refreshing summertime drink?
Homemade cordial
What about making your own?
I love elderflower cordial. My Mum used to make it when I was a child. It’s like summer in a bottle, full of hazy summer memories. Everytime I take a sip of it I feel transported back to summers past, good times of relaxing, enjoying the fleeting two weeks of sunshine that seems alotted to us in Britain.
Return to your childhood with this easy to make elderflower recipe, a must for every picnic or summer teatime. (Makes 2 pints.)
20 heads of elderflower
1.8kg granulated sugar or caster sugar
1.2 litres cold water
2 unwaxed lemons
75g citric acid
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss intothe bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Elderflower Champagne
If you want to make the champagne version which is naturally sparkling you need less elderflowers but it takes longer (and, of course, you don’t need to add water). This recipe which my friend, Beckie, lent me makes 8 pints. She says she’s just made it and it’s very yummy and fizzy.
3 heads of elderflower
4.8 litres cold water
700g granulated sugar or caster sugar
1 unwaxed lemon
2 tablespoons cider vinegar
1. Squeeze lemon and cut skins into four.
2. Place into large basin with rinsed elderflowers, cider vinegar and sugar. Pour the cold water over and stir well. Cover and leave to steep for 24 hours.
3. Strain and bottle. Leave for ten days at room temperature.
4. Chill well before drinking.
Your recipe for Elderflower Champagne specifies 4.8 litres of COLD WATER, yet the preliminary write up states:”(and, of course, you don’t need to add water)”
This would appear to be a rather contradictory statement???
Apologies, you do need to use water in the recipe.
However, once you’ve made the champagne you don’t need to add water for taste, like you would do with a concentrated squash drink.
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