In case you missed it, elderflowers are in full bloom. And around here we love elderflower. A lot, all year round, but especially around this time. So this weekend we went out to pick some, in a very romantic environment – right next to some rails. The first batch of elderflower cordial of 2017 was made, and is already gone.
The recipe comes from the back of my great-grandmother’s recipe book – it’s a classic handwritten one, which makes is all even better. My family doesn’t like things too sweet, so we generally use less sugar in everything – so if you have a sweet tooth, feel free to add more sugar. But honestly, please don’t; you want to taste the elderflower, don’t you? Yes, you do.
The other important thin is to use bio/organic lemons. You definitely don’t want any of the nasty stuff that’s on the skin of most lemons. Trust me, you really don’t want that. Do get some proper ones.
What you’ll need:
- 10 elderflower heads
- 5 liters of water (3 gallons)
- 1 ½ cups granulated sugar
- 1 ¾ tablespoons of ascorbic acid
- 2 whole lemons
- Wash, and then squeeze the lemons. Add the juice to a big container, then slice the skin and add it too.
- Add ascorbic acid, sugar, and the elderflowers to the bowl, and then pour in the water.
- Stir, cover, and let it sit for a day. When it’s ready to serve, stir it well, then drain it.
And that’s not it! If you have those handy ice pop molds, pour in the cordial, and then freeze it. Trust me, there isn’t a better snack on a hot summer afternoon than some nice little elderflower cordial ice pops.