June 24, 2011

Elderflower Cordial

Have you ever noticed how much food you can get for free? Even if I am far from being an expert in foraging, I always keep my eyes open and love to unexpectedly find edible gifts that nature offers us. Once it is wild cherries, another time it is a handful of walnuts...

To identify wild food, some very nice books can help you, such as this one or that one.

Not long ago, on the farm where Luke’s parents live, elder trees were in full bloom. I had wanted to try making elderflower cordial for ages, so we set up to the task. We picked a basket full of elderflower heads and made this tasty drink. Best enjoyed with water and ice cubes or with a white bubbly for a special treat.

Elderflower Cordial – makes 200ml - recipe from BBC Food

  • • 30 elderflower heads
  • • 1.7L boiling water
  • • 900g caster sugar
  • • 50g citric acid (available from chemists)
  • • 2 unwaxed oranges, sliced
  • • 3 unwaxed lemons, sliced

  • 1. Gently rinse the elderflowers.
  • 2. Pour the boiling water over the sugar in a very large mixing bowl. Stir well to dissolve and leave to cool.
  • 3. Add the citric acid, the orange and lemon slices, and then the flowers. Mix delicately.
  • 4. Cover and leave in a cool place for 24 hours, stirring occasionally.
  • 5. The next day, strain through muslin and transfer to sterilised bottles.

  • Sirop aux Fleurs de Sureau – pour 200ml - recette de BBC Food

  • • 30 ombelles de sureau
  • • 1,7L d’eau bouillante
  • • 900g de sucre cristallisé
  • • 50g d’acide citrique (on en trouve en pharmacie)
  • • 2 oranges, non traitées, coupées en rondelles
  • • 3 citrons, non traités, coupés en rondelles

  • 1. Rincer délicatement les fleurs de sureau.
  • 2. Verser l’eau bouillante sur le sucre dans un grand saladier. Bien mélanger pour dissoudre le sucre et laisser refroidir.
  • 3. Ajouter l’acide citrique, les rondelles d’oranges et de citrons et les fleurs. Mélanger délicatement.
  • 4. Couvrir et laisser dans un endroit frais pendant 24h, en mélangeant de temps en temps.
  • 5. Le lendemain, faire passer dans une mousseline et transférer dans des bouteilles stérilisées.
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