< Summer
< Summer Food

Marshmallow Snowballs
Love Heart Biscuits
Blackberry and Apple Slices
Gooseberry Fool
Cherry Picking
Frozen Bananas
Lemon Drizzle Cake
Raspberry & Apple Palmiers
Making a Giant Teacake
Plum Squares
Bottled Fruit
Blackberry Polenta Cake
Trifle in a 'Trifle'
Pears in Lemon Juice
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Dough Balls
Kids' Summer Cup
Primrose Salad
Food by Firelight
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Buttermilk Cake
Maypole Cake
Flowers to Eat
Elderflower Cordial
Vanilla Ice-Cream with Orange Toffee and Cowslips

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.