Catching the last of the Elderflowers…

Catching the last of the Elderflowers…

Not much time left and many are just out of reach! Remember to take a ladder foraging with you or a good friend with climbing skills…

Last Resort – I’ve had to resort to just picking one or two heads this time of year, and drying them for elderflower tea. You may have more luck! Though drying Elder flowers for tea is great medicine for the winter months, read below to find out more.

Elderflower syrups and dishes are potent medicine – they can help counter hayfever, fight colds, boost your immune and send you to a delightful floaty place with those sweet aromas…

Choose from fresh or dried elderflower tea (just add hot water), elderflower fritters, or cordial for sorbets and ice creams, mix with summer fruits or into cocktails. Here’s a simple recipe for cordial and a tempting image of local fruits cooked with elderflowers – delicious!

(photo: Elder flowers and Yarrow)

 

Elderflower Cordial

This is classic recipe with a bit of a twist, I like to change things sometimes, so here I use a mixture of orange and lemons, and add a little honey too. If you want a more traditional recipe, here it is; Elder Flower Cordial and Elder Flower Sorbet Recipe.

This cordial is a wonderful refreshing summer drink, and elder flowers are also a great remedy for colds. You’ll need some pre-planning – a 1 litre container, clean screw-top bottles, a funnel and a seive/muslin cloth is needed, or improvise with what you have. Adjust the amount according to the number of flowers you have picked.

Ingredients

  • 450g unrefined caster sugar
  • 1.5 litres boiling water
  • 20 elderflower heads (flowers left on stalks)
  • 2 unwaxed lemons
  • 1 orange
  • 4 tbsp honey
  • 2-3oz citric acid (if you’re going to store the cordial for a whole

Ideally pick the flowers in full sun. Place sugar in a pan and pour boiling water over, stirring until dissolved. Place the elderflowers (check to remove bugs) in a clean bucket and pour hot sugar mixture over it. Grate the lemon and orange zest, then cut the fruits into slices, squeeze, and plop into the container (it could be a saucepan, or a large heat-proof bowl). Stir, in the honey until dissolved, cover, and leave for 24-48 hours, stirring occasionally. Strain the mixture through a sieve, or preferably a fine muslin cloth, and funnel into clean bottles, or dilute and serve immediately!

(Photo: Elderflowers cooked in a summer fruits pudding)



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