On Mon, 4 Jun 2007 19:52:46 +0100, Anne Jackson
wrote:

Servings: Makes 1.5 litres
Level of difficulty: Easy
Preparation Time: 20 minutes, plus overnight infusing
Cooking Time: 5 minutes
Ingredients
20 heads of elderflower
1.8kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemon
75g citric acid

Method

1. Shake the elderflowers to expel any lingering insects, 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 into the 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
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.


Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower
cordial to taste with fizzy water, and serve over ice with a slice
or two of lemon, or a sprig of mint floating on top.

For something a touch more sprightly, add a shot of gin or vodka
and a lemon slice, or add it to white wine and sparkling water to
make an elderflower spritzer.

Elderflower cordial is also brilliant in recipes such as gooseberry fool,
and in vinaigrette - mix with wine vinegar, a touch of mustard, salt,
pepper and a light olive oil (surprisingly good with a courgette, lettuce
and broad bean salad). You might even try adding it to a marinade for
chicken breasts. Try it in sorbets, or ice-creams, or just spooned over
scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit
for a crumble.

Thanks for the recipe Anne. Mine is brewing now!

Pam in Bristol