Linden Flower Cordial RecipeOrigin: Britain Period: Traditional |
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This is a modern interpretation of an ancient recipe (for a re-creation of what might be the ancient original see ancient elderflower coridal) that subsitutes the highly-aromatic linden flowers for elderflowers. Only pick linden flowers that only just opened or are very fresh. Discard any old flowers as these may have a narcotic effect. Ingredients:
25 bunches of linden flowers (about 6 flowers per bunch) Preparation
Linden Flower Cordial Preparation:Method:Check the linden flowers to make sure that there aren't any clinging insects then place them in a large bowl. Meanwhile add the sugar and water to a large pan and bring to the boil. While the sugar syrup is heating prepare the lemons by paring the zest in wide strips (add this to the linden flowers). Cut the ends from the lemons and and slice them thinly, adding these slices to the linden flowers. When all the sugar has dissolved pour the hot syrup over the flowers and stir-in the citric acid. Keep stirring for a few minutes to make sure that all the linden flowers 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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