Elderflower Cordial and Delights

I wrote last year about Elderflower Champagne, this year something for the sweet, rather than alcholic, tooth: Elderflower Cordial and Elderflower Turkish Delight (adapted from here, many thanks for the inspiration). Both recipes require an overnight wait, to infuse the Elderflower for the Cordial and to set the Turkish Delights.

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Elderflower Cordial

Elderflower Champagne June 2013   To make 1 litre of cordial, in a large bowl mix:

15 Elderflower heads, freshly picked

Zest of 1 lemon and ½ an orange (keep the juice to add later)

Pour 750ml boiling water over the mix, cover and leave overnight

Strain and discard the flowers and zest

Heat the liquid with 500g sugar and the orange and lemon juice

Simmer for a few minutes then bottle whilst still hot

The cordial keeps for a few weeks in the fridge, or freeze to keep for later in the year

TO USE: Dilute 1:4 with cold, hot or sparkling water

VARIATIONS: Make ice lollies: 1 part cordial to 2 parts water

                                Add to cocktails           *          Flavour desserts

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Elderflower Turkish Delight

This is an easy recipe, which just requires a little patienceCreated with Nokia Smart Cam

In one pan heat 250ml water with 1 tbsp lemon juice and 200g sugar

Bring to the boil and allow to evaporate to a light syrup, stirring occassionally

(not as technical as it sounds – I do this using guess work and finger-crossing)

In a second pan gently heat 250ml water and 50g cornflour

This requires a bit more stirring than the sugar mix as it will thicken quickly

Pour the hot sugar syrup in to the gloopy cornflour and mix well

Simmer gently for one hour – it will make disturbing noises, leave it alone

Flavouring: add 1 tablespoon Elderflower Cordial at the end of the hour, stir in well

Pour the mixture in to a tupperware box and leave to set overnight

Created with Nokia Smart CamCut your Delights and roll in a mixture of icing sugar and cornflour, with twice as much cornflour as icing sugar

Store in an airtight container

The Delights will keep for a few days, re-roll them in the icing sugar mix if they get a bit sticky

VARIATIONS: add 1 tablespoon Rosewater and 5 frozen Raspberries

Pre-flavour your syrup using Elderflower or Rose flavoured sugar

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One response to this post.

  1. […] a lot of options for wild alcohol… As I have a lot of Elderflower Recipes of the boozy and non-boozy varieties and, one of my favourites, Elderberry Vinegar, I thought, why not combine the two and […]

    Reply

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