Elderflower cordial/Sirop de Sureau
Makes: 1.5 litres
Prep: 20 min, plus overnight infusing Cook: 5 min
Ingredients
20 heads of elderflower (fleurs de sureau) (Mum – 30 heads)
1.8kg granulated sugar, or caster sugar (sucre) (Mum – 2lbs)
1.2 litres water (eau) (Mum – 3 pints)
2 unwaxed lemon (citrons non traiteés) (Mum – 2 lemons)
75g citric acid (acide citrique) (Mum – 50g)
1.8kg granulated sugar, or caster sugar (sucre) (Mum – 2lbs)
1.2 litres water (eau) (Mum – 3 pints)
2 unwaxed lemon (citrons non traiteés) (Mum – 2 lemons)
75g citric acid (acide citrique) (Mum – 50g)
Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.(Mettez les fleurs dans un grand bol)
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved. (Mettes le sucre dans un poele avec l’eau et faites bouiller, pour fondre le sucre dans l’eau)
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. (Peler les citrons et mettes le piel dans le bol avec les fleurs. Couper les citrons en tranches et mettez aussi dans le bol. Ajouter l’eau bouillant et ajoutez l’acide citrique. Couvrez le bol avec une serviette essui-vaiselle et laisser chambreé – pas dans le frigo – pendant 24 heures)
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. (Le lendemain, passer le liquide par un muslin et dans des bouteilles sterilisé)
Cook's Notes: 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. (Pour servir: ajoutez l’eau)
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.
Elderflower cordial is also brilliant in recipes such as gooseberry fool, and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil (surprisingly good with a courgette, lettuce and broad bean salad). You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.
