Friday, 16 June 2017
35 medium sized elderflower heads
3 pints water
50g citric acid
1 campden tablet (optional)
Heat the water and dissolve all the sugar in it. Leave to cool.
Roughly slice the oranges and lemons and add to a container (saucepan, wine making bucket) large enough to take the sugar solution, fruit, and elderflowers. Stir in the citric acid. Cover with a cloth and leave to infuse for 2-3 days.
Strain through a muslin or clean drying up cloth (I save the orange & lemon slices to make St Clements Marmalade) leave for another 2 days.
Siphon the cordial, leaving behind the sediment/dregs, into another container adding 1 crushed Campden tablet per gallon of cordial if using.
Shake well, and then leave for 3-4 hours to settle. Siphon into sterilised bottles, leaving behind any more dregs.
How to sterilise bottles
* Microwave – 2-3 minutes should kill anything.
* Oven - put glass bottles into your cold oven. Run it up to about 140C, keep it there for 10-15 minutes and then leave it to cool.
* You can also use Milton or even just very hot water.
How long you can store your cordial:
* With no acids or tablets – 3-4 weeks in the fridge. Freeze in plastic bottles for longer storage.
* With the citric or tartaric acid it will keep for 3-4 months in the fridge.
* With the Camden tablets, elderflower cordial keeps almost indefinitely (years) in a cool, dark place.
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