elderflower

French 77

oz gin

lemon juice

oz St. Germain

Sparkling wine, to top

These crisp and refreshing Pomegranate Elderflower Spritzers are a perfect combination of sweet and floral. Not to mention, they are incredibly easy to make and look beautiful too!

Pomegranate Elderflower Spritzers

Prosecco (or sparkling white wine, chilled)

pomegranate juice

Elderflower liqueur (such as St. Germain)

club soda

pomegranate seeds

In a large pitcher add all the ingredients and stir.

Taste and adjust ingredients as desired.

Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece!

Rhubarb & elderflower cake

rhubarb

caster sugar

lemon

tbsp elderflower cordial

unsalted butter

whole, skin-on almonds

golden caster sugar

eggs

tsp vanilla extract

plain flour

tsp baking powder

½ tsp bicarbonate of soda

full-fat natural yogurt

double cream

Heat oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment.

To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in the oven for 25 mins until soft. Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Strain the rhubarb from the poaching liquor, reserving the syrup.

Tip the almonds into the bowl of a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and blitz until ground (if using whole almonds), but still retaining some texture.

Put the butter in the bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 mins, then, using a rubber spatula, scrape down the butter from the sides of the bowl, then tip in the sugar and lemon zest. Turn up the mixer speed slightly and continue whisking for 5 mins until light and fluffy. Turn the mixer speed down slightly, then add the eggs, egg white, vanilla extract and cordial and mix together.

Combine the flour, almonds, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Scrape the butter mixture down from the sides of the stand mixer bowl, turn the mixer to low speed &ndash; so it&rsquo;s just stirring &ndash; then spoon in the flour and almond mixture in four batches, alternating with spoonfuls of the yogurt, and finishing with a batch of the flour and almond mixture. Mix until just combined, with no streaks remaining, then add half the roasted rhubarb and 1 tbsp of&nbsp;its syrup to the batter and fold it in.&nbsp;

Divide the batter evenly between the cake tins and bake in the oven for 25-30 mins until a skewer inserted into each cake comes out clean. Remove the cakes from the oven, leave them to cool completely in the tins on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>, then carefully remove from the tins.

For the filling, whip the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower cordial and yogurt.

Put one of the cakes flat-side down on a cake stand or plate, prick it all over with a skewer, and use a pastry brush to brush the cake with a little elderflower cordial. Spoon on half the cream mixture, top with the other cake, and brush that cake with cordial, too. Spoon over the remaining cream mixture, top with the remaining rhubarb and spoon over some of the poaching syrup. Garnish with elderflowers or seasonal flowers.

Fragrant and refreshing, springtime elderflower cordial is easy to make. Mix with sparkling water to create elderflower pressé, or add to wine, prosecco or champagne to start a party in style

Homemade elderflower cordial

½kg white sugar

lemons

elderflower heads,

citric acid (from chemists)

Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.

Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.

Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

Blushing Bouquet Tom Collins

oz elderflower and rose lemonade

Sparkling Rosé Moscato to top

Nothing says summer quite like a glass of fresh, homemade elderflower cordial. Top this recipe off with sparkling water or Champagne for special occasions.

Elderflower cordial recipe, plus tips on the best time of day to pick elderflowers

kg Granulated sugar

water

Put the sugar in a bucket or basin with the boiling water and stir to dissolve. Add the citric acid or lemon juice and the lemon zest.

Shake the elderflowers to remove any insects and add the flowers to the sugar syrup. Cover and leave to stand for 1-2 days, stirring morning and night.

Strain the elderflower cordial through muslin and decant into sterilised bottles. It’s now ready to use.

Add to water and ice for a refreshing, long drink or top up with Prosecco or Champagne for a summer fizz.&nbsp;

https://streaming.hearstdigitalstudios.com/92905e03-e178-4190-9215-058d7dcbe465/video_rover_16x9_720p_hd_1589799886_92157.mp4

We’re back with Sara from Hen Corner making elderflower cordial – the perfect summer drink.

If you don't have a copy of our May magazine, here's some more info on making elderflower cordial: https://bit.ly/3beCuIc

How to make Elderflower Cordial at home: THE GOOD LIFE  Part Two

Make your own delicious elderflower wine with our fabulous summery recipe. This delectable alcoholic drink is perfect for using our favourite seasonal ingredient

Elderflower wine

sultanas

1kg sugar

citric acid

milliliters black tea

sachet wine yeast

campden tablet

Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elderflower florets off the stems with scissors or a wide-toothed comb into a clean bucket.

Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.

Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (15-20C) spot, out of the sunlight, to ferment until the foam has died down – this usually takes five days, but could be up to 14.

Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).

When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. The wine will improve for up to 18 months.

This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales

Lemon & elderflower traybake

lemon curd,

butter, softened

lemons, zested

self-raising flour

almonds

plain flour, plus extra for dusting

cold unsalted butter,

tbsp caster sugar

lemon, zested

icing sugar

lemons juiced (use the zested lemons above)

First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn’t coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.

Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.

Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.

To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.

This recipe is an absolute flavour bomb, and it is satisfying to know we can drink something more complex than simply fruit juice.

Pineapple-Elderflower Fizz Mocktail

½ pineapple, peeled and cubed,

(125 ml) elderflower syrup (see note)

¼ cup (60 ml) lemon juice

(250 ml) ice cubes,

Plain or lemon-flavoured sparkling water

pineapple cubes

Pineapple leaves, to decorate (optional)

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a blender, purée the pineapple with the elderflower syrup, lemon juice and ice cubes.

Serve in tulip glasses filled with more ice cubes. Top off with sparkling water. Thread 4 to 6 pineapple cubes onto cocktail sticks. Garnish each glass with a pineapple skewer and a parasol or pineapple leaf, if desired.

Bon, mais étant un mocktail j'ai opté pour rajouter de la vodka . Ça rajoute du pep pendant le confinement.

A sweet and citrusy cordial made with fragrant elderflowers and fresh lemon juice. The recipe yields approximately 1.75 liters of syrup that can be bottled and used within a year. Makes between 2-3 bottles depending on bottle capacity.

Elderflower Cordial Recipe

Elderflowers

White granulated sugar (1 kg)

TBSP Citric acid (30 g)

Pick the elderflower heads and set them outside on a clean tea towel or paper towels for a couple of hours. This is to allow any insects hiding in the blossoms to have a chance to escape.

Zest and juice the lemons. A lemon zester makes short work of it but you can use a small cheese grater too. Just ensure that you don&#39;t remove the white pith, or it can give a bitter flavor. Refrigerate the juice for the next day.

Next, pull the white flowers off the green flower stalks/umbels and put them in a large bowl or tub with the lemon zest. You can use a fork to pull the flowers off but I just use my fingers. The thicker green stalks can make your cordial bitter so try to remove as many of them as possible.

Boil the water, then pour over the flowers and zest and let it infuse overnight. You can leave the bowl at room temperature, but make sure to cover it with a kitchen towel. The scent of the elderflowers steeping in the water will be intoxicating!

Infuse the Elderflowers

The next day, run the glass bottles you&#39;re using through the dishwasher to sterilize them. Alternatively, you can use a bottle sterilizing solution, as you would in cleaning winemaking equipment. If your bottles do not have plastic tops, you can also sterilize the glass bottles in the oven by washing them, and then placing them inside at 130°C /270°F for thirty minutes.

Just before you begin making the cordial, warm the sterilized bottles if they&#39;re not warmed already. You can do this in the oven at the lowest setting.

Prepare the Bottles

Juice the lemons into a bowl. Strain any seeds out.

Strain the elderflower infusion through a fine sieve or cheesecloth and place the liquid in a large pan along with the juice from the lemons and the citric acid. Warm to a simmer.

Next, add the sugar and stir until it&#39;s completely dissolved. Bring the mixture to a boil before lowering the heat and allow to simmer for ten minutes.

Using a funnel, pour the cordial into the bottles*, seal, and allow to cool. If you opt-out on the next step, the cordial has a shelf-life of six months.

Water-bathing cordial will ensure that it won&#39;t spoil and extends the shelf-life to twelve months. To water bath, place the bottles that you&#39;ve just filled and sealed in a tall pot of boiling water, submerging them completely. Leave to boil for thirty minutes before lifting the bottles out and allowing them to cool.

Once cooled, elderflower cordial can be stored in a cupboard or used right away. Once a bottle is opened, keep it in the fridge and use it within a month.

You can use elderflower cordial at a ratio of 1:4 (or your own preference) with champagne, prosecco, sparkling water, lemonade, or another drink or cocktail of your choice. A good splash in a glass will do then fill it up with another beverage of your choice. You can also use it to replace some of the water and/or sugar in cake and dessert recipes or drizzle it over lemon sorbet. Perfect for a hot summer day!

Make Elderflower Cordial

https://www.youtube.com/watch?v=M-v8_lrWD3M

Easy to make elderflower cordial recipe using fresh elderflowers and lemon juice. Makes three bottles that you can use in refreshing summer drinks, or to make edible flower desserts and recipes.

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Epic Elderflower Cordial Recipe

This tart and floral Elderflower Lemonade is a refreshing homemade drink that can be made alcoholic by adding a splash of gin or St. Germain.

Elderflower Lemonade

honey ((use agave nectar to make vegan))

Flowers from 5-6 elderflower bunches

lemons (, juiced (+2 sliced for garnish))

water ((or 2 liter bottle of sparkling seltzer water))

Honey (, for sweetening)

Bring the water, honey, elderflowers, and lemon juice to a boil in a small saucer.

Once boiling and the honey has dissolved, remove from heat, cover, and let cool.

Once cooled, place in a sealed container and refrigerate overnight. Strain and discard the elderflowers (or save them for garnish).

To make the syrup:

Juice the lemons using whatever method you would like and cut the garnish lemons into thin slices. In a large pitcher, stick the fresh lemon slices, lemon juice, water, and simple syrup. Adjust flavoring to your likening by adding more honey or agave syrup.

Serve chilled over ice or with a shot of gin!

To make the lemonade:

This light tipple is a combo of rosemary, grapefruit and gin! This elderflower cocktail is a tasty one!

The French Tart - Elderflower Cocktail

pink grapefruit juice, strained

St Germain Elderflower Liqueur

rosemary simple syrup

sage bitters

https://mediavine-res.cloudinary.com/video/upload/q8x1begfaxkshkudpmad.mp4

French Tart Cocktail

Dear Jane

oz Gin

oz Campari

.75 oz Sweet Vermouth

.25 oz Elderflower Liqueur (St. Germain)

Lemon Twist

Rocks Glass

Add ingredients to Glass

Add large Ice Cube

Stir until chilled

Express oil from Lemon Peel and garnish

Made with just 5 ingredients, this elderflower cocktail is incredibly light and refreshing. Perfect for a warm spring or summer evening!

Elderflower Fizz Cocktail

cucumber vodka

elderflower cordial

fresh sliced cucumber and lemon peel (for serving)

In an 8-ounce glass, add the ingredients listed from vodka to sparkling water, starting with just a ½-ounce of lemon juice. Stir to combine.

Add ice, cucumber and the lemon peel. Taste test to see if you prefer more lemon juice and add more as desired. Serve cold and enjoy!

This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily.

Lemon and elderflower drizzle pudding

grams/1¾oz full-fat Greek yoghurt

150 grams/5½oz caster sugar

grams/3½oz rice flour (or plain flour

75 grams/2¾oz ground almonds

fine sea salt

1½ tsp baking powder (gluten-free if necessary)

free-range eggs,

tbsp undiluted elderflower cordial

cream,

100 milliliters/3½fl oz undiluted elderflower cordial

Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over

Elderflower sorbet

Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.

Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.

Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice – you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.

Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.

The tartness of gooseberries is the perfect foil for whipped cream and syrupy elderflower cordial in this dessert that can be put together quickly

Gooseberry fool

gooseberries

mint sprigs

milliliters thick yogurt

tbsp icing sugar

shortbread

Put the gooseberries in a pan with the mint, sugar and elderflower. Stir over a low heat for 5-8 mins until the gooseberries start to soften and turn syrupy. Leave to cool. Fish out the mint sprigs and discard. Taste and add more sugar, if you like.

Whip together the cream, yogurt and icing sugar to soft peaks. Fold through most of the gooseberries, then divide between glasses. Spoon over the remaining gooseberries, scatter over some mint and serve with shortbread.

Top 17 elderflower recipes from across the web

The most viewed elderflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French 77

Pomegranate Elderflower Spritzers

Rhubarb & elderflower cake

Homemade elderflower cordial

Blushing Bouquet Tom Collins

Elderflower cordial recipe, plus ti...

Elderflower wine

Lemon & elderflower traybake

Pineapple-Elderflower Fizz Mocktail

Elderflower Cordial Recipe

Elderflower Lemonade

The French Tart - Elderflower Cockt...

Dear Jane

Elderflower Fizz Cocktail

Lemon and elderflower drizzle puddi...

Elderflower sorbet

Gooseberry fool

Top 17 elderflower recipes from across the web

The most viewed elderflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French 77

Pomegranate Elderflower Spritzers

Rhubarb & elderflower cake

Homemade elderflower cordial

Blushing Bouquet Tom Collins

Elderflower cordial recipe, plus ti...

Elderflower wine

Lemon & elderflower traybake

Pineapple-Elderflower Fizz Mocktail

Elderflower Cordial Recipe

Elderflower Lemonade

The French Tart - Elderflower Cockt...

Dear Jane

Elderflower Fizz Cocktail

Lemon and elderflower drizzle puddi...

Elderflower sorbet

Gooseberry fool

The most viewed elderflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine