Elderflower Cordial

The recipe and photos for this post were found via Nordljus, an incredible food blog from the UK. Blogger Keiko Oikawa combines her own beautiful food photography with delicious recipes. Check her site out, I'm sure you'll enjoy it as much as I did.

Elderflower Cordial is a concentrate made from steeped elderflowers and citrus and sugar, originally popular in Northeastern Europe. To serve, dilute the cordial concentrate with fizzy water and serve over ice with slices of lemon and a sprig of mint. Add a shot of gin or vodka for a refreshing twist. Elderflower Cordial is also used to make Elderflower Ice Cream

Ingredients

• 20 heads of elderflower
• 2lb granulated sugar, or caster sugar
• 1/2 gallon water
• 4 organic Lemons
• 2oz citric acid

Directions

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin or cheese cloth, and pour into sterile glass jars or bottles. Keep refridgerated or can or cork for later use.

Elderberry grows on moist, well-drained sunny sites, usually occurring in early seral communities or in openings in moist forest habitats (slopes, canyons, cliff bases, streamsides, streambanks) and moist areas within drier, more open habitats. This species flowers from May to September and fruits from July to October.

The entire flower cluster can be dipped in batter and fried while petals can be eaten raw or made into a fragrant and tasty tea. The flowers add an aromatic flavor and lightness to pancakes or fritters.