A taste of early summer served ice cold with sparkling water all year round - there is something fun about getting out selecting and picking the creamy blossoms - they are best picked in the morning on a dry day to get the best of the flavour - and is an activity my dog looks forward to as he is free to follow rabbit tracks while I fight through nettles and brambles to get to the best of the mornings offerings. I have been making this since I was a child and it is a firm favourite in my family. There is an ettiquete in picking - only aim to take two or three heads from each tree - not least as there are many other pickers out there - but also to make sure there is plenty left for the insects to pollenate or else there will be no elderberry cordial in the autumn. If you are picking on private land be sure to get permission from the land owner - and watch out for the little black beetles who dig deep into the flowers and need a firm shake to remove.
Ingredients
20 Large Elderflower heads (40 small) shaken well to dislodge any bugs
4lb Granulated sugar
75g Citric Acid (cheapest bought on the internet although you can order it from the chemist)
2 lemons sliced
2 Pints Boiling water
Place elderflowers in a large bowl.
Add the citric acid and sliced lemons
Place sugar and water in a pan and heat gently until the sugar melts. Once melted bring to the boil - pour over the flowers and cover
Leave for 24 hours to seep
Strain through a muslin sheet and bottle
Store in a cool dark place this will last over a year - some people advocate freezing it but I have never had a problem with it fermenting if kept cool.
An alternative is to add in a couple of sliced oranges - this makes a darker brew with a sweeter taste.
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