I love nature and I love food. When the two come together, it makes me happy. Especially if it’s free to pick and grows in abundance. So is the case with elderflower cordial. From about mid-June onwards, elderflowers are in abundance in hedgerows and edges of parks, sometimes in gardens too, if you’re lucky.
It’s become a bit of a ritual for me and my family the last few years. I start obsessively looking for the big heads of creamy-white flowers as I drive around and as soon as I see them, I send out my ever-patient husband nice and early to go and get some. The earlier you pick them, the stronger the flavour, as the flowers will have only been open a short while.
Then its into the big saucepan with a some lemons, limes and a bag of sugar, bring to the boil and leave to infuse for 24 hours. Strain through a clean tea-towel: job done. Simple. We freeze some and drink lots. If the sun has finally made an appearance by then, its the most refreshing drink ever with lots of ice and some sparkling water.
If you fancy a go, here is the link to the recipe I use, from Sarah Raven’s Garden Cookbook: http://www.sarahraven.com/how-to/seasonal-recipes/5/elderflower-cordial
And of course, pictures. You know I can’t do a blog post without pictures. Hopefully the photos will also show how easy it is!