Make elderflower cordial

The Guardian (7 June 2008)

The elder is a versatile shrub that seems to embody summer and grows in hedgerows, gardens and parks, and on wasteland. The creamy white flowers, which have a unique and unmistakeable scent, are said to have medicinal qualities and have been used for centuries to make herbal tea. They can also be made into various drinks, including champagne and cordial, dipped in a light batter and made into tasty fritters, or used to flavour a traditional custard made from eggs and cream. The deep red berries are also versatile and make a wonderful red wine they are known as the Englishman’s grape. But its the flowers that are in season now and will be ready to pick through June and July. Here’s a recipe for a delicious elderflower cordial. Make sure you pick only healthy, fresh blooms – avoid any brown ones or the drink will taste bitter:

Infuse 40 flower heads in four pints of boiling water. Add 4lb (1.8kg) sugar, two sliced lemons and four teaspoons of citric acid, and stir until the sugar has dissolved. Remove any scum that may have risen to the surface and cover with a piece of cotton. Soak for four days, stirring twice daily, and then strain through a fine sieve and decant into sterile bottles. It will store for up to a month in the fridge and can be frozen. For a refreshing drink, dilute in water or for a 5pm treat, mix with vodka and a touch of lemon for a homemade martini that will lift any damp spring day.