Elderflower Cordial
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What you need: 6 cups water 2 medium lemon 30 large elderflower heads 5 1/2 cups sugar |
Method:
If you are picking elderflowers from the wild, avoid busy roadsides or trees growing downstream from industrial agriculture. This helps reduce risk of commercial toxins.
Do not wash the elderflowers. Gently shake to check for bugs and to remove other plant particles that are not part of the elderflower.
In a large pot, add water. Add flower clusters by cutting them loose from base and letting them fall into water. Do use main stem. Zest lemons and add zest to pot. Squeeze juice from lemons and add juice to pot. Bring to a boil and simmer for about 1 minute. Remove from heat and let sit. At this point you are basically making tea. Steep for at least 10 minutes*, then strain to remove all plant particles. Squeeze flowers and lemon as you strain. Return strained tea to pot and add the sugar. Simmer on medium heat until the water thickens into a syrup, about 30 minutes.
Pour into clean glass bottles. Syrup will last for several months before sugar begins to crystalize. Use on waffles as syrup or in cocktails and vinaigrettes.
*Some recipes suggest letting it sit over night, but I find that the lemon peel and flower stems begin to get bitter if the elderflower tea sits too long. Perhaps let sit, tasting occasionally, until it has reached a desired flavor.
If you are picking elderflowers from the wild, avoid busy roadsides or trees growing downstream from industrial agriculture. This helps reduce risk of commercial toxins.
Do not wash the elderflowers. Gently shake to check for bugs and to remove other plant particles that are not part of the elderflower.
In a large pot, add water. Add flower clusters by cutting them loose from base and letting them fall into water. Do use main stem. Zest lemons and add zest to pot. Squeeze juice from lemons and add juice to pot. Bring to a boil and simmer for about 1 minute. Remove from heat and let sit. At this point you are basically making tea. Steep for at least 10 minutes*, then strain to remove all plant particles. Squeeze flowers and lemon as you strain. Return strained tea to pot and add the sugar. Simmer on medium heat until the water thickens into a syrup, about 30 minutes.
Pour into clean glass bottles. Syrup will last for several months before sugar begins to crystalize. Use on waffles as syrup or in cocktails and vinaigrettes.
*Some recipes suggest letting it sit over night, but I find that the lemon peel and flower stems begin to get bitter if the elderflower tea sits too long. Perhaps let sit, tasting occasionally, until it has reached a desired flavor.