Freshly Picked Elderflowers
The Elderflower trees are in full bloom around The Sugarloaf Mountain right now, so you’ve just to try this recipe from The River Cottage Cookbook.!
Quick, simple and best of all free, Hugh says this makes one of the most refreshing drinks known to man!
Shake off any insects and place the flowers in the bowl with the zest, and pour over enough just boiled water to cover them completely. Cover the bowl and allow to stand for 4 hours, or overnight, untill cold. Left to stand overnight
Strain the liquid through muslin or another clean cloth into a measuring jug or graded saucepan. To every 500ml liquid, add 350g Sugar and 50ml lemon Juice.
Heat gently to dissolve the sugar, stirring occaisionally and bring to a gentle simmer. Once simmering, move your saucepan half off the hotplate and this will concentrate the scum on one side, this will allow for easier skimming off of any scum. Allow to cool, then strain again and bottle it. Keep chilled for up to 3 weeks.
To serve, dilute to taste with ice-cold or sparkling water- at least 5:1 water to cordial! Yumm!