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Elderflower cordial — gin cocktails, spritzers, prosecco, desserts
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
French elderflower liqueur — Hugo spritz, gin cocktails, champagne
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Elderflower cordial — gin cocktails, spritzers, prosecco, desserts
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
French elderflower liqueur — Hugo spritz, gin cocktails, champagne
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Place the freshly picked elderflowers in a large heatproof bowl or pan (that can be covered or has a lid). Add the sliced lemons. Then add the sugar. Pour the boiling water over and add the citric acid - stir all the ingredients together until the sugar has dissolved. Make sure the lemon slices and most of the elderflower heads are under the sugar water. Cover and leave in a cool place for 4 days. Every day, remove the lid and stir the mixture - pressing the lemon slices gently to extract the juice. You should be able to smell the beautiful floral fragrance of the elderflowers after only one day -- if after 4 days you feel there is not enough "floral" flavour to the cordial, leave for a further day.Remember, that this will be diluted to drink or added to other ingredients, so it should be as strong as possible in smell and flavour! When you are ready to bottle the cordial, strain through a non-metallic FINE sieve (lined with muslin if necessary - if the sieve is not fine enough) into a large pouring jug or bowl. Then pour the cordial into clean and sterile bottles. Seal the bottles and store the cordial in a cool, dark, dry place. This cordial is ready to use/drink now, and it will keep for a very long time if stored in the right conditions. (I have some from 4 years ago and it is still as fragrant and floral as the day I made it!). NB: Citric acid can be found in chemists or pharmacists, or in special brewing and wine-making shops/departments. If you cannot source citric acid, use an extra lemon instead.