The bad weather has delayed the elderflower this year. Normally I am rushing to pick it in mid June. This year we have been picking it in late July. I've made the champagne I produce every year but this time in addition we have made elderflower cordial.
Heat up 1.5 litres of water and add in 2kg of sugar. Whilst waiting for it to boil, put a bagful of elderflowers and the zest and juice of 3 lemons into a bowl. Once the sugar syrup has boiled, pour it over the elderflowers and lemon. This will kill off the yeast in the flowers (or otherwise it will ferment!) Add 50g of citris acid crystals.
Leave to stand for a day or so then strain and bottle. To use, dilute to taste.
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