Elderflower and Sea-buckthorn Berry Cordial RecipeOrigin: Britain Period: Traditional |
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It's the pollen of the elderflower that gives this drink it's taste and flavour. Only pick elderflowers that are completely open and where you can see the pollen. Discard any flowers that have over-ripened (ie turned borwn) as these will not have any pollen. You can gain more information on elderflowers and elderberries on my wild food guide page. Note that elderflowers are available in spring and sea-buckthorn berries are available in late autumn. It's best to freeze the berries over winter and to use fresh elderflowers. The sea-buckthorn berries make an excellent substitute for the lemon slices and citric acid used in traditional elderflower cordial. Ingredients:
20 large elderflower heads Preparation
Elderflower and Sea-buckthorn Berry Cordial Preparation:Method:Check the elderflowers to make sure that there aren't any clinging insects then place them in a large bowl along with the pared lemon zest. Meanwhile add the sugar, water and sea-buckthorn berries to a large pan and bring to the boil. When all the sugar has dissolved pour the hot syrup over the flowers and stir to combine. Keep stirring for a few minutes to make sure that all the elderflowers are covered in syrup then cover with a clean cloth and leave for 24 hours to infuse. The following day sieve the cordial through a strainer lined with muslin and pour into thoroughly-cleaned glass or plastic bottles. Screw the lids on tightly and store in a cool cupboard. To serve dilute with sparkling water (or sparkling wine) to taste and pour over ice cubes in a glass. The cordial also works well in sorbets and ice cream and can be used in a vinaigrette or even as a marinade for chicken breasts. |
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