Comments on: Elderflower, Bubbly & Fried

By: Ark

Ark — Sat, 04 Jul 2009 12:37:42 +0000

elderflower dipped in whipped eggwhite, the in sugar and left for a few hours in strong sunlight make a wonderfull dessert.

By: Pip

Pip — Thu, 02 Jul 2009 18:04:26 +0000

I do a cordial using 50 elderflower 'heads', 1.75kg sugar, 30 gm citric acid, 1 lemon finely sliced and 1.5 litres of boiling water. Pour the water over the elderflowers, lemon and sugar, dissolve the acid in a little more water then mix in with other ingredients. Leave in a cool spot for 4-5 days, stirring occassionally. This gives a fantastic cordial with a very strong and lovely elderflower taste.

By: Rowena

Rowena — Mon, 29 Jun 2009 18:52:16 +0000

To Baraiste
I freeze my cordial every year, so that we have enough to last until the next elderflower season. My tip is to use small plastic bottles (330ml size is perfect) and leave a small gap at the top for expansion. You can make your own sticky labels and then you won't confuse it with anything else! Just made this year's batch - delicious!

By: maybelles mom

maybelles mom — Wed, 17 Jun 2009 12:06:51 +0000

What a good idea. NExt year...

By: Baráiste Cabáiste

Baráiste Cabáiste — Tue, 16 Jun 2009 22:48:48 +0000

I'm wondering if I can freeze the cordial in a gallon jar and then close to christmass melt it and bottel it as presents? Have you tried this? NICKY: No, I haven't. If you try it, let me know how it works out :)

By: Nectar of the Gods: Elderflower « The Story of Food

Nectar of the Gods: Elderflower « The Story of Food — Fri, 05 Sep 2008 23:14:03 +0000

[...] have been made into fritters for centuries. The Delicious:Days blog has a recipe and some lovely photographs. Here’s how it works: You take a stalk of the [...]