So, another spoiler alert. Following a well tried and trusted recipe really is the way forward. I tried to be cocky and come up with my own for Elderflower Cordial a couple of weeks ago but fell well and truly on my face... I therefore turned to my MIL as well as a preserving hero of mine, Thane Prince, to make a decent batch. Mother really does know best. Who knew? I think the addition of the tartaric acid gives it its zing as well as helping to preserve the cordial a little. As you know, I am a massive fan of the lemon, so I ramped up the volume there...
I am really sorry to anyone who wasted their lovely flowers on my other shoddy recipe, please forgive me and try this instead...
The end result can be mixed with water, about 1-to-4 cordial to water (sparkling is best) or added to G&T's or used in baking for syrups on drizzle cakes, possibilities are endless!
Ingredients. Makes about 3 litres, or so
25 Big Heads of Ripe Elderflowers
1kg White Sugar
2ltrs Water
2 Big Fat Juicy Lemons
55g Tartaric Acid
Method
1. Dissolve the sugar in the water over a gentle heat. Bring tot he boil and bubble for 5 minutes or so
2. Make sure your lemons are clean, remove stalk end bits and cut into chunks about an inch thick, keep the rind on
3. Put the dry flowers into a large, clean bowl, a washing up bowl works well if you don't have a big enough mixing bowl, and pour over the syrup
4. Stir in the tartaric acid and give it a jolly good stir. Cover with a clean tea towel and pop in a cool dry place for 4-5 days, stirring everyday
5. When ready, strain the mixture through either the tea towel or a fine muslin to remove all the bits
6. Decant into sterilised bottles and store for a least a week before using. Keep either in a cold larder or in the fridge
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