This has to be the most divine cordial ever. I can never make enough of it. You just need a small amount in a glass topped up with water and you'll be in heaven. This is how one writer describes it.
“The famous cordial... has a unique, almost ethereal quality… suggestive of some mysterious fruit with hints of hay and summer meadows.”
20 large elderflower flower heads 4 lemons 1 tbsp citric acid 1.5 litres water 1 kg sugar
Zest the lemons, then roughly chop into chunks. Gently wash the flower heads and steep them in a bowl with the water, zest and lemon chunks. Dissolve the citric acid in a small amount of water and add this to the flower head mixture. Cover and leave for 24 hours, then strain through muslin. Gently bring the strained liquid to the boil, add the sugar and stir until dissolved. Pour into sterilised glass bottles and keep in fridge when cool.
(to use with any edible flower)
You can use standard grade wheat flour, or rice flour if you'd rather be gluten free. You can also use either water or light beer – the flavour changes depending which you use but both are delicious.
BEFORE you start making the batter, pour about 5mm of mild cooking oil into a frying pan and heat on medium-high. The batter needs to be used straight away before it warms up so get everything ready and then hit GO!