Elderflower cordial/champagne
- Rosie Birkett - A Lot on Her Plate
- Jun 3, 2015
- 1 min read
Here’s my very simple cordial recipe. Whatever you do, don’t be tempted to wash the elderflowers before you make it as that will wash away all the aromatic pollen which gives it its special scent and flavour.
INGREDIENTS
500g golden caster sugar
2 unwaxed lemons, zested, the lemons sliced into rounds
20 heads elderflower
METHOD
Put the sugar into a large saucepan or casserole, cover with about 1.5 litres of water and heat until it’s not quite boiling, but the sugar has dissolved. Remove from the heat and cool slightly, then add the sliced lemons, zest and elderflower heads. Stir and leave to steep for 24 hours.
Sterilise a few jars and/or bottles by putting them through a hot dishwasher cycle or washing them in hot, soapy water, rinsing well and drying them in a hot oven for 10 minutes.
Line a colander or sieve with a clean tea towel and place over a large bowl. Carefully pour the elderflower mixture into it, in stages if you need to, and allow it to filter through. Transfer to a jug and fill the sterilised bottles and/or jars with the cordial. It keeps for up to 6 weeks in the fridge, by which time it should have fermented into a lightly sparkling, very syrupy wine.
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