Elderflower cordial & Abigail's Party
Zingy cordial, plus a really fun June supperclub to raise money for SNCK
Right now elderflowers are popping off the trees. Go grab some, they’re perfect right now - and you can make cordial. I’ve made gallons of this stuff over the years, and I used to follow various recipes that never hit the sweet spot for me, the cordials always tasted musty for some reason. But these days I use a magic ingredient: citric acid. It gives a sherberty tang and a glorious acid punch, eliminating any hint of musty socks. It’s a winner in all sorts of cocktails, and just mixed on its own with fizzy water. You can even make a magical sorbet with it.
Recipe will follow at the bottom… but first I want you to read THIS:
I’m co-running another fundraiser supperclub in South East London at South Norwood Community Kitchen on Tuesday 17th June, serving this elderflower cordial in the welcome drink on the night. The theme is Abigail’s Party (the cult classic comedy of manners by Mike Leigh) and we’ll be serving canapes, 80’s classics and to-die-for puds - think along the lines of prawn cocktail lettuce cups, vol au vents and Black Forest Gateau. We’ll be putting on our makeup with trowels and dusting off some crimplene. All profits on the night will go to the SNCK Hardship Fund, which helps local vulnerable families get access to essential items and services, from food, toiletries and clothing to advocacy support. Tickets include 3 courses and a welcome drink - available here .
Elderflower cordial recipe
Great added to soda water, and gives a lightening jolt to a vodka / gin and tonic!
Makes 1 litre
30 elderflower heads, shaken a bit to remove bugs
1kg white caster sugar
1L water
50g food-grade citric acid (available from health food shops)
2 lemons, sliced
Dissolve the sugar, water and citric acid over a medium heat and leave to cool to room temperature. Then pour into a bowl/jar and fill it with the elderflower heads and lemon slices. Weigh them down with a saucer so that the liquid covers them. Leave to infuse for 48 hours, then strain the mixture through muslin/tea towel (to remove all the dead bugs etc) into glass bottles or large jam jars. Will keep in a cool dark place for approximately 1 year, but keep refrigerated after opening.
