Our dear friend Anna Clark brought us a bottle of her very own elderflower cordial last week. We've been enjoying it with soda water, G&Ts, and in the cocktail below.
Crémant de Loire works very well here, although most sparkling white wines, such as Cava and Prosecco, will be equally agreeable. Try to avoid very rich wines, as these may clash with the elderflower.
Add a glug of elderflower cordial to a champagne flute or coupe, ideally chilled, top up with Crémant, and garnish with a sprig of mint. Enjoy outside, in the sun, with friends or family.
If you can find your own elderflower, feel free to make some cordial using Anna's recipe below.
You will need:
- 30 elderflower heads
- 1kg caster sugar
- 3 unwaxed lemons
- 1 tsp citric acid (optional)
- Gently shake the elderflower heads to de-bug
- Boil the sugar with 1.5 litre of water
- Zest and juice the lemons, then add to the elderflower heads in a large bowl
- Pour boiled syrup into the mixing bowl, add the citric acid
- Cover with a clean cloth, and leave for a day
- Add more sugar or lemon juice to taste, strain through muslin, and pour into sterilised bottles (Anna used recycled gin bottles).
- Enjoy straight away, or keep in the fridge for up to six weeks.