Swipe to the left


RSS Feed

The taste of summer

By Heather 10 years ago

Now for those of you didn't follow my rambling instructions on how to make Elderflower Cordial on Podcast 186, here they are again:

What you need:
15 - 20 heads
3 pints water
1.5 kgs sugar
1 lemon, cut in half and juiced

Put your elderflower heads in a large clean bowl or bucket. Dissolve the sugar in boiling water and pour over the flower heads, squeeze in the lemon and throw the halves in as well.

Leave for 24 hours - strain, preferably through muslim (a sieve is not quite fine enough) and bottle. If you bottle it in plastic bottles you can freeze it for later, or you can keep it in the fridge for about a month - if it lasts that long!

I love it added to white wine and soda or lemonade, a sort of Elderflower White Wine Spritzer. But what I'd really like now is to try making some Elderflower Champagne.

Ummm, lovely!

Fantastic Flowers

By Heather 11 years ago

This post is especially for our friend Mark Eccleston over at The Green Fingered Photographer who asked if I knew of any good elderflower recipes.

Elderflower Cordial
2kg (4½lb) Sugar 1.14lt (2 pints) Boiling Water 20 Elderflower Heads 80z (2¾ oz) Citric Acid 2 Lemons, grated rinds, sliced
Shake elderflower heads to ensure they are free of creepy crawlies. Place the water into a large saucepan and bring to the boil. Add the sugar and stir until dissolved. Add the grated rind and sliced lemon, plus the citric acid. Place the elderflower heads in a bowl, pour over the boiling water. Leave for at least 12 hours covered with cling film. Sieve the liquid, to remove the solids. Strain the liquid through muslin or even a coffee filter to clarify. Dilute and add to sparkling or still water.

Elderflower Fritters
100g (4 oz) Plain
1 teaspoon of baking powder
1 teaspoon salt
2 eggs
1 tablespoon honey
1 teaspoon honey
1 teaspoon vanilla essence
190 ml (Third of a pint) Milk
Beat the eggs. Sift together the flour, salt and baking powder. Add the milk, a little at a time and stir in the honey and vanilla essence. When thoroughly mixed, blend in the beaten eggs. Whisk until a medium-stiff batter is obtained. Snip off the stalks from the elderflower heads, but do not separate the individual flowers from the heads. Dip the heads into the batter and fry in hot fat until golden brown. Drain on absorbent kitchen paper, dust with sugar with a dash of cinnamon (optional) and serve with whipped cream.