In article ,
Sacha writes:
|
| I can't answer that, having absolutely no knowledge of chemistry! I think
| it's part of the preserving process, so possibly not. I DO know that it can
| be hard to find because addicts use it to 'cut' heroin with. I found this
| out because I had great difficulty getting hold of it one year and our local
| chemist told me why. This year, they've ordered it for me and others, of
| course!

My knowledge of chemistry is limited, but I have replaced citric acid
in lemon juice in several recipes, very successfully.


Regards,
Nick Maclaren.

On Jun 4, 7:52 pm, "Mary Fisher" wrote:
"Judith in France" wrote in ...

We don't make the cordial but I make elderflower 'champagne' ('fizz' for the
purists):

ELDERFLOWER CHAMPAGNE
a.. 50 elderflower heads
b.. 3 2lb bags of caster sugar
c.. 11 tablespoons of white wine vinegar
d.. 25 litres of cold water
e.. 11 large lemons
Pick the elderflowers when fully out and shake to remove insects. Place the
flowers in a cloth bag, seal it and put it into the water with the sugar,
vinegar, juice and zest from the lemons. Mix well, cover and stand for 72
hours. Bottle and leave for 2 weeks releasing the fizz every couple of days
or the bottles will burst.

I use plastic fizzy drink bottles which I beg from friends because we don't
use them. PET bottles will withstand the pressure. You really do have to
release the pressure regularly. The plastic bottles I use would not stand up
to the fiercest pressure because it rounds out the bottoms, but they do not
burst. I have known glass bottles explode on rare occasions, and for the
screw tops to be blown off. If you release the fizz and don't leave the
bottles in a warm place you should be alright.

You can reduce the amounts in proportion and make smaller batches. The drink
is ideal for barbecues with plenty of ice. Or just on a warm summer
afternoon, sitting in the garden and being civilised :-)

Mary

But but but Mary, if you release the pressure you release the fizz I
like bubbles when I drink fizzy wine :-)

Judith

On Wed, 04 Jun 2008 19:39:31 +0200, Martin wrote:

Ingredients
30 elderflower heads
6 pints (approx. 3 litres) of boiling water
2lb (900g) caster sugar or preserving sugar
1 packet of citric or tartaric acid (available from chemists)
2 unwaxed oranges
3 unwaxed lemons

I have bought citric and tartaric acid from our local home-brew shop
when I couldn't get it in the supermarket or chemist.

Pam in Bristol

On 4/6/08 20:19, in article
, "Judith
in France" wrote:

On Jun 4, 7:05 pm, Sacha wrote:
On 4/6/08 18:39, in article ,



"Martin" wrote:
On Wed, 4 Jun 2008 09:57:51 -0700 (PDT), Judith in France
wrote:

On Jun 4, 2:59 pm, Sacha wrote:
On 4/6/08 12:35, in article
, "Judith

in France" wrote:
On Jun 4, 9:59 am, Sacha wrote:
It's that time again. Anyone else going to make some?

--
Sachahttp://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

Only if you tell me how to!

Judith

It's very easy but it smells of cat's pee, so you might like to let it
stand
somewhere that it won't offend your nostrils while it's 'brewing'.

Ingredients
30 elderflower heads
6 pints (approx. 3 litres) of boiling water
2lb (900g) caster sugar or preserving sugar
1 packet of citric or tartaric acid (available from chemists)
2 unwaxed oranges
3 unwaxed lemons

Method
1. Gently rinse over the elderflowers to remove any dirt or little
creatures.
2. Pour the boiling water over the sugar in a very large mixing bowl. Stir
well and leave to cool.
3. Add the citric acid, the oranges and lemons sliced, and then the
flowers.
4. Leave in a cool place for 24 hours, stirring occasionally.
5. Strain through some muslin and bottle and freeze.

It's a sticky business but I pour mine into those individual ice cube bags
because one cube is just right for one drink and if you defrost a few a
day,
they'll keep in a jug in the fridge for a few days anyway.
The undiluted cordial is lovely poured over gooseberries.

--
Sachahttp://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

Thanks Sacha, I wonder if this acid is available at our chemist in
France or whether lemon juice would be a good alternative?

Lemon juice is citric acid.

Finding unwaxed oranges and lemons is a bit more difficult. The wax contains
pesticide.

Not here. Lemons are labeled as unwaxed in the supermarkets. I haven't
looked for unwaxed oranges but personally, I don't use the oranges, just the
lemons. I'm afraid I don't agree with Nick's remark that lemon juice would
do as well because I think that, in addition to the lemons already in the
recipe, *might* make it too sharp. Of course, with all these country
recipes, the point is to experiment, too. So try it, Judith and see what
you think. But freeze the juice. I see different recommendations with
regard to keeping it. Some say, fridge, some say freezer, some say
cupboard. I always freeze mine and take it out when needed. It keeps for
about a week in the fridge, IME and may do so for longer but I err on the
side of caution simply because there seems to be a wide range of opinion on
this.
--
Sachahttp://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

Thanks Sacha, you much would be in a sachet in England, just in case I
have to get it loose here? I will freeze it as you suggest but also
try and make some Champagne as well. I wonder how elderflower ice
cream would go down as I have a gelatiere .

Judith

I think that last time I bought some it was 50gms to the packet but I'll let
you know once I pick up mine. As soon as I rang the chemist today, gave my
name and asked if they had either, she said "Ah, elderflower time again", so
at least I know she knows I'm an innocent consumer! I should think
elderflower ice cream would be a wow and you could make them guess what it
is, too!

--
Sacha
http://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

On 4/6/08 21:29, in article , "Nick
Maclaren" wrote:


In article ,
Sacha writes:
|
| I can't answer that, having absolutely no knowledge of chemistry! I think
| it's part of the preserving process, so possibly not. I DO know that it
can
| be hard to find because addicts use it to 'cut' heroin with. I found this
| out because I had great difficulty getting hold of it one year and our
local
| chemist told me why. This year, they've ordered it for me and others, of
| course!

My knowledge of chemistry is limited, but I have replaced citric acid
in lemon juice in several recipes, very successfully.


Regards,
Nick Maclaren.

Yes, since you wrote the above I've read something that said this could be
done. Unfortunately, it didn't specify quantities and as lemons are used
already, I should think that's quite critical as to flavour of the finished
product.
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

"Judith in France" wrote in message
news:50606762-63b9-4ce7-9d8c-

But but but Mary, if you release the pressure you release the fizz I
like bubbles when I drink fizzy wine :-)

You don't lose all the fizz! Think of champagne ...

Mary

"Nick Maclaren" wrote in message
...

In article ,
Sacha writes:
|
| I can't answer that, having absolutely no knowledge of chemistry! I
think
| it's part of the preserving process, so possibly not. I DO know that
it can
| be hard to find because addicts use it to 'cut' heroin with. I found
this
| out because I had great difficulty getting hold of it one year and our
local
| chemist told me why. This year, they've ordered it for me and others,
of
| course!

My knowledge of chemistry is limited, but I have replaced citric acid
in lemon juice in several recipes, very successfully.

I never use citric acid, lemon juice is more than adequate. After all, what
is the acid in lemons?

:-)

Mary

In article ,
"Mary Fisher" writes:
|
| My knowledge of chemistry is limited, but I have replaced citric acid
| in lemon juice in several recipes, very successfully.
|
| I never use citric acid, lemon juice is more than adequate. After all, what
| is the acid in lemons?
|
| :-)

Not all citric :-)


Regards,
Nick Maclaren.

"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| My knowledge of chemistry is limited, but I have replaced citric acid
| in lemon juice in several recipes, very successfully.
|
| I never use citric acid, lemon juice is more than adequate. After all,
what
| is the acid in lemons?
|
| :-)

Not all citric :-)

No, but so what? In this recipe any acid could be used (if you know what
you're doing and understand acids). Lemons add flavour as well as acid(s).

Mary

On 5/6/08 12:08, in article
, "Mary Fisher"
wrote:


"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| My knowledge of chemistry is limited, but I have replaced citric acid
| in lemon juice in several recipes, very successfully.
|
| I never use citric acid, lemon juice is more than adequate. After all,
what
| is the acid in lemons?
|
| :-)

Not all citric :-)

No, but so what? In this recipe any acid could be used (if you know what
you're doing and understand acids). Lemons add flavour as well as acid(s).

Mary


In the recipe I give you use lemons *and* acid.


--
Sacha
http://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

On Jun 5, 2:04 pm, Martin wrote:
On Thu, 05 Jun 2008 12:27:19 +0100, Sacha wrote:
On 5/6/08 12:08, in article
t, "Mary Fisher"
wrote:

"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| My knowledge of chemistry is limited, but I have replaced citric acid
| in lemon juice in several recipes, very successfully.
|
| I never use citric acid, lemon juice is more than adequate. After all,
what
| is the acid in lemons?
|
| :-)

Not all citric :-)

No, but so what? In this recipe any acid could be used (if you know what
you're doing and understand acids). Lemons add flavour as well as acid(s).

Mary

In the recipe I give you use lemons *and* acid.

Skip the elder flowers and go straight to Limoncello.
You know it makes sense.
--

Martin

lol I have a half bottle of that - gone off!!!

Judith

On Jun 5, 9:53 am, "Mary Fisher" wrote:
"Judith in France" wrote in message
news:50606762-63b9-4ce7-9d8c-



But but but Mary, if you release the pressure you release the fizz I
like bubbles when I drink fizzy wine :-)

You don't lose all the fizz! Think of champagne ...

Mary

I'm thinking Mary, I'm thinking, hic!

Judith

On Jun 5, 3:32 pm, Martin wrote:
On Thu, 5 Jun 2008 07:14:00 -0700 (PDT), Judith in France

wrote:
On Jun 5, 9:53 am, "Mary Fisher" wrote:
"Judith in France" wrote in message
news:50606762-63b9-4ce7-9d8c-

But but but Mary, if you release the pressure you release the fizz I
like bubbles when I drink fizzy wine :-)

You don't lose all the fizz! Think of champagne ...

Mary

I'm thinking Mary, I'm thinking, hic!

Are you back Judith, or e-mailing from inside a burka?
--

Martin

ROFL I am back, just about and covered in a nasty rash - I didn't go
into the sun at all, this was caused by laying on a recliner, very
comfy, under a huge parasol, complete with a huge black hat to keep
out any stray sun - it was the heat wot dun me in, 44 degrees :-)

Judith

Indeed most home brewing shops sell citric acid.

On 5/6/08 14:04, in article ,
"Martin" wrote:

On Thu, 05 Jun 2008 12:27:19 +0100, Sacha wrote:

On 5/6/08 12:08, in article
, "Mary Fisher"
wrote:


"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| My knowledge of chemistry is limited, but I have replaced citric acid
| in lemon juice in several recipes, very successfully.
|
| I never use citric acid, lemon juice is more than adequate. After all,
what
| is the acid in lemons?
|
| :-)

Not all citric :-)

No, but so what? In this recipe any acid could be used (if you know what
you're doing and understand acids). Lemons add flavour as well as acid(s).

Mary


In the recipe I give you use lemons *and* acid.

Skip the elder flowers and go straight to Limoncello.
You know it makes sense.

I think this may prove why your wife doesn't let you do much cooking! But
yes, working on the Limoncello idea with the help of our Meyer's lemon.
Another "round tuit".
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
'We do not inherit the earth from our ancestors, we borrow it from our
children.'