| NOTE on uses: The cordial also works well in sorbets and ice cream and can be used in a vinaigrette or even as a marinade for chicken breasts. NOTE on ingredients: It's the pollen of the elderflower that gives this drink it's taste and flavour. Only pick elderflowers that are completely open and where you can see the pollen. Discard any flowers that have over-ripened (ie turned brown) as these will not have any pollen. Also note that elderflowers are available in spring and seabuckthorn berries are available in late autumn, so it's best to freeze the havtorn (sea buckthorn) berries over winter and to use fresh elderflowers. Ingredients - 20 large elderflower heads 1.8kg [50 oz] granulated or caster sugar 1.2l water [36 oz] zest of 2 lemons, thinly pared 200g [6.6 oz] frozen sea buckthorn berries The cordial also works well in sorbets and ice cream and can be used in a vinaigrette or even as a marinade for chicken breasts. Directions: 1. Check the elderflowers to make sure that there aren't any clinging insects then place them in a large bowl along with the pared lemon zest. 2. Add the sugar, water and seabuckthorn berries to a large pan and bring to the boil. 3. When all the sugar has dissolved pour the hot syrup over the flowers and stir to combine. Keep stirring for a few minutes to make sure that all the elderflowers are covered in syrup then cover with a clean cloth and leave for 24 hours to infuse. 4. The following day sieve the cordial through a strainer lined with muslin and pour into thoroughly-cleaned glass or plastic bottles. Screw the lids on tightly and store in a cool cupboard. 5. To serve dilute with sparkling water (or sparkling wine) to taste and pour over ice cubes in a glass. |
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| Elderflower and Seabuckthorn Berry Cordial |
