This week's vegetable box brought me flowers, elderflowers. And with it I made a delicious and refreshing cordial. Here is the recipe (taken from the Abel & Cole site):
It makes about 500ml - to fill 2-3 jam jars.
Ingredients:
15 large elderflower blossom heads
2 unwaxed lemons, zest pared in strips, sliced
500g caster sugar (I used 300g only)
Shake the elderflower heads to remove any errant bugs and the like, and place in a very large, heatproof bowl with the lemon slices. In a large saucepan set over a low heat, dissolve the sugar in 500ml cold water. Stir until the liquid is completely clear. Increase the heat and bring the syrup to the boil, then stir in the pared lemon zest and pour the mixture over the elderflower blossoms and lemon slices. Cover with clingfilm and set aside in a cool place to steep for about 24 hours.
Strain into a jug, through a muslin-lined sieve. Pour into little jars (should fill 3-4 jam jars) and store in the fridge for up to 1 week. Or, pour into ice cube trays and freeze the cubes until ready to use. They're perfect for picnics- just pop them into a jug with water and let them melt as you travel to your picnic spot.
It is very nice diluted with still water, sparkling water or soda.
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