It's been fairly tricky finding full bloomed elderflowers within easy reach of home that are not on the road side, but are in a public area, but we've done it. In fact taking the car to the garage for a small operation yesterday we spied a beautiful tree on the hedge in their car park and were kindly told to help ourselves. I am taking Darina Allen (Ballymaloe Cookery Course) at her word when she says the flower heads can be frozen for up to three months. I need to buy some lemons and sugar, and will then make one batch of each of the following two recipes, both from Darina Allen. I never tried making it before and am surprised how few elderflower heads you need.
Elderflower Syrup
6 heads of elderflowers
175g (6oz) caster sugar
600ml (1 pint) cold water
zest and juice of 2 unwaxed lemons
Put the sugar and water into a saucepan over a medium heat. Stir until the sugar dissolves, add the elderflowers, bring to the boil for 5 minutes, remove from the heat and add the zest and juice of the lemons.
Leave aside to cool. Cover and leave to infuse for 24 hours. Strain and bottle. Dilute as desired.
Elderflower Sparkler
This magical recipe transforms perfectly ordinary ingredients into a delicious sparkling drink.
2 heads of elderflowers
600g (1¼lb) sugar
2 tablespoons white wine vinegar
4.5 litres (8 pints) cold water
1 lemon
Remove the peel from the lemon with a swivel top peeler and juice the lemon. Put the elderflower heads into a bowl with the lemon peel, lemon juice, sugar, vinegar and water. Leave for 24 hours, then strain into strong screw top bottles.
Lay them on their sides in a cool place.
After 2 weeks elderflower champagne should be sparkling and ready to drink.
Despite the sparkle this drink is non-alcoholic.
I am not sure however how long the finished cordial will keep so I may freeze some of it. I hope the sparkler won't produce the same results as the ginger beer my sons and I made years ago which blew all over the kitchen ceiling
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