Sun shine has finally come to the UK – hurrah! Who would of thought we would actually be getting a proper summer? Not me. The Lions won test series and Andy Murray won Wimbledon and we have sunshine – perfect.
On one of these glorious days, me and my lovely friend took her energetic dogs for a walk in a meadow around Bristol. The sun was out, the dogs were having a time of their lives running around the tall grass while we were talking a load off to take in the view. It was one of those days that isn’t too hectic or crazy just very content. On our way back to the flat after the dogs had their fill of running around and terrifying the other dogs, we spotted some elderflowers. Their sweet perfume warmed by the sun, meant I was definitely going to take some to make a bottle of cordial.
Elderflower cordial is a fantastic ingredient, great added to gin and tonics, a flute of prosecco, even made into jellies or sorbet , just make sure you shake out the bugs first! The flowers freeze well so when you see a bounty, freeze them down and you can have summer all through winter.
- 20 elderflower heads, bugs knocked out
- 350g caster sugar
- 1 large lemon, sliced
- 500ml boiling water
- In a large pan, add the sugar, lemon slices and elderflower heads. Pour over the boiling water and stir until the sugar is dissolved. Leave to cool, covered.
- Leave to stand over night.
- Sterilise a 500ml jam jar or kilner jar with boiling water. Using a clean square of muslin, strain the cordial through into the jar. Squeeze the lemon slices into the jar too.
- Tightly screw on the lid and chill. Add to gin and tonic’s, prosecco or simply to lemonade.