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SOME RECIPES TO TRY OUT…
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gorgeous rhubarb, rose petal and elderflower cordial….
Elderflowers are just coming out at the moment (their berries which come later in the year - make a wonderful winter immune boosting syrup). Combined with seasonal rhubarb and foraged rose petals they make a delicious sweet and sour, refreshing cordial. Perfect for this time of year and tonifying the liver and gallbladder of spring time, as well as the stomach and spleen of the earth element according to TCM.
It’s SO easy to make - simply just a sugar syrup with the flavours essentially infused. The citric acid preserves it for longer and add more of the zingy ness which I love.
I love adding in seasonal botanicals to boost the cordial more and tie in with the seasons. This time of year is a heady mix of fragrances and colours which wake up the senses and create such visual excitement. One of my favourite times of year.
This makes x 2 large bottles
1.5 kg caster or granulated sugar
2 pints warm water
2 1/2 lemons peeled and sliced
50g citric acid
30-35 heads elderflower
I also forage some rhubarb and rose petals which I throw in - approx 2-3 stick rhubarb cut up and 6-8 heads of fragrant roses. I often also keep the rhubarb at the end of the process and keep it as a delicious compote to have with my yoghurt in the morning (waste not want not!) xx
Simple place your sugar into a large saucepan and add in your warm water - stir to gently melt on a low heat. When dissolved turn the heat up and allow to boil for a few minutes to make a syrup.
Next add in your lemon peel and sliced lemons as well as elderflower heads. Stir all together. Heat off. Add in your citric acid and leave all to sit and “stew” together over night or for 12/24hrs.
Strain everything through a sieve and bottle up. I’m not entirely sure how long this keeps.. but it’s a long time (as it’s mainly sugar syrup) I’ve still got mine from last year but I store mine in the fridge and you can easily freeze in plastic or glass safe bottles.
You can watch the video HERE