Elderflower Cordial recipe
Pour the boiling water over the sliced lemons, zest, and elderflower heads.
Add the citric acid.
Leave to steep for 24 hours.
Strain the cordial through a sieve or chinois and then through cheesecloth.
Heat it again to boiling (don’t burn it!) and bottle it in bottles fresh out of the dishwasher while its hot (otherwise mould grows at the top of the bottles!)
Enjoy with champagne, or Victoria Moore’s suggestion, with white wine spritzer, or drizzled over icecream, or in desserts.
Elderflower Fritters recipe
Mix all the batter ingredients in a bowl, salt to taste. Don’t overwhisk the batter as it will become too tough.
Heat the oil in a deep fat fryer to around 190C. Dip the elderflowers lightly in the batter, then deep fry until lightly golden. Sprinkle with a little sea salt and serve immediately.
Option: sweet Elderflower fritters. Replace the salt with sugar and sprinkle with sugar.
Elderflower Champagne recipe
Pour the boiling water in a saucepan or bucket, add the sugar until dissolved. Then add the cold water, the Elderflowers, the white wine vinegar, the lemons.
Let it cool. Add the yeast.
Cover and leave to ferment for 2 to 4 days.
Strain into a fresh container using a cheesecloth or chinois. Then funnel it into sterilised bottles.
Keep in a cool place. Bottles can be either swing top or plastic. Leave room at the top for the gas to expand. If it’s getting too fizzy put it in the fridge. Serve cold, will last a year.
Elderflower Cheesecake recipe
Bring the sugar to the boil in a pan. Let it cool.
In a separate bowl, beat the cream cheese vanilla seeds, cooled sugar mixture and elderflower cordial together. Fold in the whipped cream.
Spoon the mixture into the ramekins and garnish with a sprig of elderflower.