Relishing the reality that we are now in a house, with a garden, and all our things around us that were in storage for a year while we roadtripped it around southern Europe, it was about time I got back in tune with my thrifty and self sufficient principles.
Job number one:
Digger rings me on his lunch break. “I’m cutting a hedge around a house that backs onto a field. There are elderflowers. Do you want some?”
I dial up on google and see that a typical recipe requires 25 ‘umbrella heads’ of the tiny fruity smelling white flowers. I relay this to Digger.
Digger returns with a carrier bag squashed full of heads.’I got bored of counting but I figured it will just make it taste more intense. Let’s whack them all in.’
We don’t have any citric acid, so we steep the heads overnight in boiling water and dissolved sugar with double the quantity of lemon juice and sliced rind to try and balance out the recipe without it.
Preparing the heads
Adding the lemony zing
Letting it stew
Straining it out
The finished article
A little bit cloudy but looked fine when diluted with sparkling water for a little bit of summer bubbles. We also had a further four jam jars full which have gone into the freezer to be defrosted at a later date. Rumour has it in the fridge the cordial will last for up to five weeks, but it was finished off by a thirsty Digger and Tiddler far quicker than that. Delicious.
Any thoughts please on your elderflower recipes and experiments? I’m keen to try an make a sparkling elderflower champagne next year!