leonardjob
Great Russell St
Any recipes for Elderflower cordial. I did one last year with average sucess...it turned out V Cloudy and a bit unpresentable. Tasted OK though.
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Elderflower Drinks
- Thread starter leonardjob
- Start date
ladylinda
master brummie
Elderflower Cordial
Ingredients
20 heads of elderflower
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75 g citric acid
Method
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 a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles.
Screw on the lids and pop into the cupboard ready to use.
Tips
To serve Elderflower Cordial:
Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.
or you can use this one with oranges and lemons
Ingredients
30 elderflower heads
1.7litres/3 pints boiling water
900g/2lb caster sugar
50g/2oz citric acid (available from chemists)
2 unwaxed oranges, sliced
3 unwaxed lemons, sliced
Preparation method
Gently rinse over the elderflowers to remove any dirt or little creatures.
Pour the boiling water over the sugar in a very large mixing bowl.
Stir well and leave to cool.
Add the citric acid, the orange and lemon slices, and then the flowers.
Leave in a cool place for 24 hours, stirring occasionally.
Strain through some muslin and transfer to sterilised bottles.
Ingredients
20 heads of elderflower
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75 g citric acid
Method
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 a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles.
Screw on the lids and pop into the cupboard ready to use.
Tips
To serve Elderflower Cordial:
Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.
or you can use this one with oranges and lemons
Ingredients
30 elderflower heads
1.7litres/3 pints boiling water
900g/2lb caster sugar
50g/2oz citric acid (available from chemists)
2 unwaxed oranges, sliced
3 unwaxed lemons, sliced
Preparation method
Gently rinse over the elderflowers to remove any dirt or little creatures.
Pour the boiling water over the sugar in a very large mixing bowl.
Stir well and leave to cool.
Add the citric acid, the orange and lemon slices, and then the flowers.
Leave in a cool place for 24 hours, stirring occasionally.
Strain through some muslin and transfer to sterilised bottles.
leonardjob
Great Russell St
Thanks Ladylinda can't wait to try them will be out thisafta to get some elderflowers.
Some years ago, my late Mother made this. She put it into a square plastic 1 gallon container that had held Orange squash. Placing it in a kitchen cupboard, it was forgotten about. Over a year later I found it. The square container was now football shaped ! Being into Homemade Wine, I placed the cordial into a demi-john and fermented it out. It produced the best white wine I've ever tasted.
Sparkhill Boy
master brummie
This recipe is fantastic! We have now made two lots of it and it is really delicious. A word of warning though. If you plan to put the cordial into screw topped bottles, DO NOT keep them anywhere warm. The suger will begin a fermentation process and pressure within the bottle could cause it to explode.
Drink and Enjoy!
Drink and Enjoy!
Many years ago my parents came to Sunday Lunch with a bottle of their home made Elderflower Champagne, it travelled in my dads mini boot over some very bumpy roads (they had bad roads even then) Dad opened the bottle at the table only to have it fizz out with the cork hitting the lampshade the mark was on the ceiling for years and our daughter was left dripping in Champagne .We all had a little sip from what was left and it was delicious.
leonardjob
Great Russell St
Just bottled lady lindas recipe brilliant
paul stacey
master brummie
anyone have the formula or recipe for elderflower champagne, my old mate, (deceased) used to make it and it was brilliant I would give it a go if I could have it explained the way ladylinda did.
paul
paul
ladylinda
master brummie
Try this one
How to make elderflower champagne
Makes about 6 litres
Ingredients
4 litres hot water.
700g sugar.
Juice and zest of four lemons.
2 tablespoons white wine vinegar.
About 15 elderflower heads, in full bloom.
A pinch of dried yeast (you may not need this).
METHOD
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin (or a j-cloth) and leave to ferment in a cool, airy place for a couple of days.
Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin,(or a j-cloth) for a further four days.
Strain the liquid through a sieve lined with muslin (or a j-cloth) and decant into sterilised strong glass bottles with Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled.
The champagne should keep in the bottles for several months.
Store in a cool, dry place.
How to make elderflower champagne
Makes about 6 litres
Ingredients
4 litres hot water.
700g sugar.
Juice and zest of four lemons.
2 tablespoons white wine vinegar.
About 15 elderflower heads, in full bloom.
A pinch of dried yeast (you may not need this).
METHOD
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin (or a j-cloth) and leave to ferment in a cool, airy place for a couple of days.
Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin,(or a j-cloth) for a further four days.
Strain the liquid through a sieve lined with muslin (or a j-cloth) and decant into sterilised strong glass bottles with Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled.
The champagne should keep in the bottles for several months.
Store in a cool, dry place.
paul stacey
master brummie
thanks I will try it and report back.
paul
paul