Are you enjoying this hot, sunny weather? John and I have travelled extensively but have both decided that when the weather is wonderful there is nowhere more lovely than England! The colours and smells are amazing as everything comes to life and smiles at the sun!
It’s very important, though, to remember to keep hydrated – and I don’t just mean the beer/lager you are drinking watching the football or the Pimms watching the tennis. The elderflower is out now in full bloom but it won’t last too long in these heat so time to make 2 lovely drinks to put in the cupboard for you to taste the sunshine when it may not be here!
Try and pick your flowers in the morning as the aroma fades with the day
- 7 heads of elderflowers
- 560 grams of sugar
- 7 pints boiling water
- 2 lemons
- 2 tablespoons white wine vinegar
Put the flowers into a big bucket and add sugar, water and lemons. Give it a good stir and add the vinegar when cold. Bottle into clean plastic bottles (glass ones have been known to explode – and you can help save the planet using up the plastic!). Leave for a minimum of 2 weeks to go fizzy! Serve with lots of ice and sliced lemon
- 1 kg Granulated Sugar
- 1 litre boiling water
- 50g citric acid (from a chemist) or juice of 2 large lemons
- zest of 2 large lemons
- 15 elderflower heads
Put the sugar and water in a bucket and stir to dissolve. Add the citric acid or lemon juice and zest. Add the flower heads to the sugar syrup and leave 1 -2 days, stirring regularly. Strain through some muslin into sterilised bottles and store in a cool place. To use, put a little in a glass and top with still or sparkling water. You can even add it to your gin and tonic – and if cooking gooseberries add instead of water!