CST @ HOME #21
With an abundance of flowering elder trees this time of the year why not give this a try. It’s super easy! It makes for a very refreshing summer drink, serve chilled or with ice and lemon.
Cut the flower clusters whole from the tree with about 5cm of stem attached. Check the clusters for bugs and discard any that are badly infested. However, do not wash the flowers as this will remove much of the fragrance.
WHAT YOU’LL NEED
4 large elderflower heads in full bloom
4 1/2 litres cold water
650g caster sugar
2 tbsp white wine vinegar
Use some of the water to dissolve the sugar, just heat gently stirring until dissolved. Allow to cool completely.
Squeeze the juice from the lemons and cut the rind into four pieces.
Put the elderflowers with the lemon pieces and juice into a large basin or large jug. Pour over the cooled sugar water, the remaining cold water and white wine vinegar. Give a little stir to mix.
Cover loosely with a t-towel and let the mixture steep for 4 days at room temperature.
Pass through a piece of muslin cloth or a j-cloth. Bottle in screw-topped bottles.
It should be ready to drink in 6-10 days but check after 6 to make sure it’s not getting too fizzy. If it fails to fizz then leave for another week, sometimes the natural yeast in the flowers is slow to get going.
WHAT YOU’LL NEED
Blossoms from 30 elderflower heads, removed from the stems with a fork
1.3 litres water
2kg caster sugar
75g citric acid (can buy from the chemist)
Cut the zest from the lemons and squeeze out the juice. Put both into a large basin or jug.
Bring the water to the boil and add the sugar, turn off the heat and stir until the sugar has dissolved. Allow to cool for 15 minutes.
Pour the warm syrup over the elderflowers and lemon and add the citric acid. Stir.
Leave covered with a t-towel at room temperature for 24 hours.
Strain through a muslin cloth or j-cloth and decant into sterilised bottles.