Elderflower Heaven

This is the season for the Elder to flower. The Elder grows as a small tree or shrub. H and I have been watching the weather to gauge when we can go to collect Elder flowers. The Elder flowers during June and July depending on local conditions. We make the flowers into a cordial and a Champagne.

Cordial
One needs about thirty, big, full open flower heads per gallon for the cordial. The cordial has a uses 4lb of sugar, three Lemons, squeezed and zested with 80grams of Citric Acid. Bring the water to the boil and dissolve the sugar. Then the other ingredients are added and syrup simmered with until it reduces. Take the pan off the heat and allow the mixture to stand for twelve hour, over night in our case. Filter the contents of the pan through a muslin jelly bag or other such fine filter to remove the flower parts and bugs. The filter should not be too fine as the syrup will be quite thick. Then bottle. It freezes really well. Use the cordial 1:4 with sparkling water or white wine over ice, drop in a sprig of mint for a really refreshing summer drink. You will not have tasted anything so nice.

Champagne
This champagne is not alcoholic but refers to the fizz. Take a gallon of water and bring it to the boil. Take it off the heat and dissolve 1.5kg [3.3lb] of sugar. Zest two lemons and juice. Add the juice and zest to the water. Also add 2 tablespoons of White Wine vinegar. Allow the liquid to cool the blood temp [37 degrees C]. Add six Elderflower heads to the water. The water has to cool so that the natural yeasts are not killed. The yeasts are going to give the fizz. Let the whole thing stand 24 hrs. Strain the infused liquid to get rid of the flower bits and any bugs. Then bottle the liquor. Use bottles that can stand some pressure. Screw cap pop bottles are ideal. Leave the bottles to stand in a cool place for ten days. Check them every day to ensure they do not explode. One needs to let off some pressure so the bottles don't explode but you want some pressure so you get fizz. The Champagne does not keep long but that will be a good excuse to drink it and go and make some more.

The Elderflower is quite delicately scented but is pungent when infused. It is at its best if picked after a few days of dry, sunny weather. One should select the flower heads that are in full bloom and facing the sun. Since one only requires a handful of flower heads there is no point choosing anything but the best flowers, in peak condition. Flowers that not quite open or gone over impart a distinct "cat pee" odour and spoil the flavour of the product. H and I seek out Elders that do not grow near roads or heavy industry. We apply this rule to any hedgerow goodies we pick.

The other thing is that because so few flower heads are needed there are plenty left on the trees to run to berries which can be turned into jam and wine later in the year. Take note that the flowers and berries should not be eaten raw as they have a mild laxative effect.