Written By Guest Writer Edibles / How to Cook Sep 15, 2013 Making Elderflower Cordial SHARE VIA: Facebook Twitter PinterestOn a sunny Saturday in mid-June, I picked up a bouquet of elderflowers at the Moss Street Market. I’d been thinking about elderflowers for a while. My British grandmother used to make elderflower cordial and champagne throughout the summer and I associate the slightly effervescent drink with her patio umbrella, her Oxfordshire backyard and trips overseas to visit her. At the start of my fifth summer in Victoria and no trip to England on the horizon, I thought it was time to try out the recipe here at home.Cordials – elderflower, and for the most part, all other varieties – are not a hard to make. Fruit, flowers or fruit juice, sugar and water are the key ingredients for any concentrated fruit syrup.For my attempt at elderflower cordial, I cut the stems away from the lacy white elderflowers and lay the blooms at the bottom of a large pot. I then poured an ample amount of boiling water over the flowers and added sugar and stirred. After grating some lemon zest into the pot, I left the liquid to sit covered with a dishcloth for just about two days. This type of recipe is a great one for time-challenged people like me – cook it a bit now and remember about it later. Two days later, I strained the liquid through a sieve and there I was, sitting pretty with a perfumed jar of elderflower cordial, ready to be added to a cup of soda and sipped.After making the cordial, I realized that elderflowers were actually all around me. What had once felt like a foreign, unusual ingredient now seemed like an overabundant weed. Later in June, I harvested more elderflowers while boating off Thetis Island along with a healthy amount from my neighbor’s front yard just across the street. Everywhere I looked I could see the snowy white flowers and smell their thick perfume.Elderflowers are harvested from the Sambucas nigra, more commonly known as an elder or black elder, which grows prolifically throughout Greater Victoria and the Pacific Northwest. But take heed! While the berries and flowers of the small shrub are edible when fully ripe, the green portions of the tree, as well as unripe berries are mildly poisonous – which is why it’s important to cut the stems away from the flowers when making the cordial.And while elderflowers are now out of season – they bloom from May till late June – I’m looking forward to venturing beyond my grandmother’s cordial recipe later this summer. Ripe elderberries are edible after cooking and I plan on making pies, jams and syrup!BY KELSEY SINGBEIL Elderflower cordialPick 10 open flowers on a warm, sunny morning and put them in a plastic bucket.Pour over 900ml (1½ pints) boiling water, add 680g (1½ lbs) caster sugar and stir.Add 3-4 sliced lemons, squeezing them as you go, plus their zest.Cover with a clean cloth and leave to steep for 48 hours.Strain through a muslin-lined sieve and decant into sterilised bottlesSave some in small plastic bottles and freeze for high summer drinking. Recipe c/o – Elspeth Thomson, writer for The Sunday Telegraphcordialselderflower SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.