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Elderflower & Lemon Cordial

8th June 2018 By Louise Leave a Comment

Elderflower cordial

Elderflower & Lemon Cordial

If you are really quick and very lucky, you may just get the end of the elderflower season. Ambling home after a dog walk last week I spotted a glut of elderflowers on the edge of a field, which I duly and promptly helped myself to. I made sure I picked evenly and left enough on the plant to help it spread next year.

You really do need to use the flowers as soon as possible, cook them the same day if you can. After 24 hours they will start to smell rather unpleasant. I add a little citric acid which can be found in brewers shops (if they still exist), online or the chemist.  It helps to preserve it and gives the cordial sharpness. I would also recommend unwaxed lemons for this recipe as scrubbing the wax off is quite a job and I’m never sure if there is any remaining as you can’t see it.

Elderflowers & lemons

Elderflowers & unwaxed lemons

Elderflower Cordial
Print Recipe

Elderflower & Lemon Cordial

Prep Time20 mins
Total Time20 mins
Course: Drinks
Servings: 2 Litres

Ingredients

  • 500 g granulated sugar
  • 750 ml water
  • 90 ml lemon juice
  • zest of 1 large unwaxed lemon
  • 15  elderflower heads stalks removed & check for any bugs, rinse if necessary
  • 1 tsp citric acid optional, but it will keep for longer

Instructions

  • Pour the water into a large saucepan and bring to the boil. Remove from the heat. Now add the elderflower heads and the zest of the lemons. Leave for 4-5 hours to steep.
  • Strain the liquid through a muslin and pour into a saucepan. Add the sugar, lemon juice and citric acid if using.
  • Have several sterilised bottles ready, heat the liquid until the sugar dissolves. Gently bring to a simmer for 2-3 minutes.
  • Carefully pour the cordial into the bottles and seal immediately

Tips:

  • You can make the cordial without the citric acid as I have in the past, freeze the finished cordial in small plastic bottles (leaving room for expansion!)
  • Use the cordial in cakes, drizzled on a Victoria sponge, just as it come out of the oven.
  • Add to a homemade custard for a floral twist, see my recipe for  Midsummer Strawberry & Elderflower Cake  or Strawberry & Elderflower Tart with an Oat & Almond Crust

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Filed Under: Drinks, Preserving, Vegan, Vegetarian Tagged With: elderflower cordial, seasonal recipe

Previous Post: « Midsummer Strawberry & Elderflower Cake
Next Post: Laxpudding (Swedish Salmon & Potato Pudding) »

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Last week I spent the most amazing day at Green & Gorgeous with the incredibly talented @eva_nemeth. A workshop capturing beautiful flowers, grown by the very skilled Rachel and Ashley. A lunch created from vegetables and fruit grown on the farm, it was a truly delicious meal. Honestly, I could have outstayed my welcome, there was so much to take in and capture, I may well have to return.

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Have a great weekend friends.

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For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
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Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

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🍓Swedish Midsummer Berry Cake🍓

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edible flowers and herbs to decorate.

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