< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Elderflower Cordial

This is the fresh and fruity taste of early summer! Pick elderflowers in quiet spots away from roadsides where the bushes may be polluted, and avoid flowerheads that are browning at the edges – they can make the cordial taste of cat's pee.

Makes about 1.5 litres

1.8 kg sugar
1.2 litres water
20-25 fresh elderflower heads
2-3 organic lemons, unwaxed
75g citric acid (from chemists)

Put the sugar and water in a big pan and bring to the boil, stirring occasionally.
Shake out the elderflowers to remove any bugs, then put in a big bowl or preserving pan. Cut the lemons into eighths or slices and add to the pan. Pour the boiling sugar syrup over the elderflower mix, stir in the citric acid, cover with a clean cloth and leave for 24 hours at room temperature.
Next day, strain the mixture through muslin into clean glass bottles. Store the bottles in a dark cool place until opened. 
To drink, dilute with water to taste. The cordial will keep in the fridge for a few weeks once opened.
If you fancy a bubbly elderflower drink, try our Elderflower Fizz.