These sweet and fragrant elderflowers are freshly picked by Forager, try making your own cordial, syrup, wine or even fritters. 5 heads can be used to make 500ml of cordial (recipe below).
Elderflowers have been used in traditional medicines for hundreds of years due to their high vitamin c and antioxidant content.
Wash before use, best kept in the fridge, use as soon as possible for best flavour.
500ml Elderflower Cordial: Fill a bowel with cold water and gently swish the flowers around to wash off any bugs or dirt. Put 315g of white sugar and 200ml of water a saucepan, gently heat, without boiling, until the sugar has dissolved, giving it a stir now and then. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Zest and thinly slice half a lemon, add this and the flowers to the syrup, then stir well. Cover the pan and leave to infuse for 24 hrs. Line a colander with a clean tea towel or muslin cloth, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water, ensuring fully air dried. The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. It can also be frozen in a plastic container.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as