Rachel Lambert: forager, author, guide
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Pink Elderflower and Rose Cordial

Infusing pink elder and rose petals to make cordial

Nature isn't always subtle and for good reason. Colourful petals draw a bee towards a flower's nectar-filled centre, a bright white tail of a rabbit confuses its predator during a chase, a colourfully feathered bird attracts a mate.

Pink elderflowers, black lace

Colour is one of the first things my eyes register when I'm given a drink or a plate of food, smell comes second. Scientific research confirms too, that we often eat with our eyes.

Glass of pink elder and rose cordial

Not surprisingly, it was the outrageous pink followed by the familiar scent of elderflowers that my senses delighted in when making this cordial. My memory bank of colours, tastes and smells noted a while ago that rose was a flavour for me, mixed with pink elderflowers I was super excited!

Japanese Rose petals

I have plenty of elderflower recipes to share, and several delicious rose recipes too.

This is an easy cordial to make, with a stunning colour and aromatic scent of rose and elderflowers. Dilute for drinks, turn into elderflower champagne or use is desserts.

Handful of rose and pink elder flowers

Pink Elderflower and Rose Cordial Recipe

I adapted this recipe to the amount of pink edlerflower (Gerda) heads I could reach and the number of rose petals that would come away easily in my hand. Double it, if you choose, freeze it, drink it, enjoy!

Makes 750 ml

Ingredients

  • 10 elder flower heads (flowers forked off stems)
  • Handful of rose petals (fragrant ones)
  • 200 g unrefined sugar
  • 500 ml boiling water
  • 1 unwaxed lemon
  • 1 oz citric acid (if you’re going to store the cordial for a while)

Ideally pick the flowers in full sun. Fork the flowers off the stalks or snip off the main stalks, putting flowers aside and discarding the rest. Place the elderflowers and rose petals (check to remove bugs) in a heatproof bowl or container, along with the sugar. Pour over the boiling water. Squeeze in the juice of one lemon and leave for 24 hours.

Strain the mixture through a sieve, or preferably a fine muslin cloth, and funnel into clean bottles, or dilute and serve immediately!

Glass of pink elder and rose cordial

I run foraging courses throughout the year, helping you discover the colours and flavours of each season. You can view dates and content here on my foraging course calendar.

I also offer a monthly membership where I send you recipes each month as I go through my wild and seasonal year. Sign up is easy - view membership blogs here and see what you could access.

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