The peak of the elderflower season’s gone but there are still a few newly-opened infloresences around, on lower branches or in sheltered spots. This year I vowed to make elderflower cordial and today is the day…
The first step in The River Cottage Cookbook recipe is to steep 20-30 heads of flowers + zest of 2 lemons in just-boiled water for 4 hours or overnight. The recipe also calls for zest of an orange, but I didn’t have one.
Strain the liquid. For each 500ml of liquid add 350g of sugar and 50ml of lemon juice. Here, I had 1100 ml liquid and used 775g add sugar and 125mllemon juice. Bring the mix to a gentle simmer, skim, leave to cool, strain again and bottle.
It’s gently cooling at the moment, and I’ll bottle it up before bed. Apparently she who knits’ mother is impressed that I’m making cordial.
Other produce today includes a few small turnips, two beetroot, a box of mixed lettuce and enough fruit (strawberries, blackcurrants and redcurrants) to make two summer puddings. Tomorrow, when the daughter is asleep for her afternoon nap, I’ll break them out for me and she who knits.