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- Dish type
Traditional elderflower cordial uses lemons. I find this a little tart so I replace some of my lemons with oranges instead.
County Limerick, Ireland
17 people made this
IngredientsMakes: 2 litres approx
- 20 to 30 Elderflower heads
- 4 lemons
- 2 oranges
- up to 1.5kg granulated sugar
MethodPrep:15min ›Cook:45min ›Extra time:8hr resting › Ready in:9hr
- Pick elderflower heads that are fully open and seem freshly opened (ie. not full of browning flowers)
- Shake off any insects and place in a large bowl with the zest of your oranges and lemons. I prefer to peel off the zest with a potato peeler for this recipe so I can return it to the mix when adding sugar.
- Pour over enough just boiled water to cover completely.1.5-2 litres usually does it.
- Cover and leave overnight (or minimum 4 hours).
- Strain the liquid through muslin, a clean cloth or jelly bag gently squeezing to extract all the liquid. Reserve the zest where possible.
- Measure your liquid. You will need 350g sugar for every 500ml of liquid.
- Combine in a large pan with the juice of your oranges and lemons. Add the zest back into the pan.
- Bring to a gentle simmer, stirring to dissolve the sugar. Skim off any scum that is produced.
- Cool and strain through muslin again. Pour into clean bottles and seal. Alternatively, freeze in small plastic containers.I like to make this into ice-cubes which can be added to glasses of water.
- To serve: dilute to taste, about 1 part cordial : 5 parts water.Or 5 ice cubes to a pitcher of water.
- You can continue to boil this mix till you get a thick syrup which can be used on ice cream or is great to add to anything made with gooseberry!