Angela’s elderflower cordial

MAKES: 3 litres

PREP TIME: 20 minutes

You can use this cordial to make the elderflower marmalade (see page 36). Before you begin, remove as many of the stems as possible from the flower heads.

INGREDIENTS

2kg sugar

3 litres water

25 flower heads

2-3 lemons, zest & juice

1-2 oranges, zest & juice

METHOD

1 Add the sugar and water to a pot and bring to the boil – stir until the sugar is dissolved.

2 Remove from the heat and leave to cool.

3 Place the flower heads in a sterilised bucket or pot. Pour the sugar water over the flower heads, then mix in the zest (I use a peeler) and juice of the lemons and oranges.

4 Cover and set aside for 2-4 days in a cool room. You don't want to see signs of fermentation, such as bubbles or a slight alcoholic taste. I use a 5-litre carboy with an airlock just in case fermentation occurs (as it saves cleaning up the mess).

5 Strain, bring the syrup up to the boil, then pour into sterilised bottles.