I thought those with elder trees, or access to them, might like to have this:
ELDERFLOWER CORDIAL


90 heads of Elder flower, picked at mid-day

6 sliced lemons

9lbs. Preserving sugar (Caster will do but Preserving is better)

7.5 oz. Citric or Tartaric acid


Put all the ingredients into a large bowl or clean plastic bucket. Add 7.5
pints boiling water.

Stir night and day for 5 days. Strain, squeezing the lemons. Put into
plastic bottles and deep freeze. Take out only when wanted, and refrigerate
as it wonıt keep out of the freezer for more than 5 to 7 days. Dilute with
water to taste. This makes a very refreshing drink in hot weather. Undiluted,
itıs also good on gooseberries or over fruit salad.
--
Sacha
www.hillhousenursery.co.uk
South Devon
email address on web site

Sacha Hubbard wrote:
> I thought those with elder trees, or access to them, might like to have t=
his:
> ELDERFLOWER CORDIAL
>
>
> 90 heads of Elder flower, picked at mid-day
>
> 6 sliced lemons
>
> 9lbs. Preserving sugar (Caster will do but Preserving is better)
>
> 7.5 oz. Citric or Tartaric acid
>
>
> Put all the ingredients into a large bowl or clean plastic bucket. Add 7=
..5
> pints boiling water.
>
> Stir night and day for 5 days. Strain, squeezing the lemons. Put into
> plastic bottles and deep freeze. Take out only when wanted, and refriger=
ate
> as it won=B9t keep out of the freezer for more than 5 to 7 days. Dilute w=
ith
> water to taste. This makes a very refreshing drink in hot weather. Undilu=
ted,
> it=B9s also good on gooseberries or over fruit salad.

Yum! And the best dessert wine I ever made was elderflower. Start a
gallon of sweetish strong white wine, rack when the first
fermentation's done; then add a pint of elderflowers (removed from
stalks: stalks taste horrible) in the sterilised foot of half a pair of
tights weighed down with a fistful of sterilised marbles or a
sterilised small bottle full of water. Remove flowers after 3 days, and
rack into a demijohn. Proceed as normal. Best left for a year after
bottling.

I'd suggest using half-bottles, as this is a wine to savour, not to
glug in quantity.

For reasons I don't entirely understand, it will taste foul, not
delightful, if the flowers are left in more than three days. I've also
found that elderflowers make the place stink of cat if left around and
not used immediately.

--
Mike.

On 7/6/06 12:34, in article
1149680040.520584.50580 [at] g10g2000cwb.googlegroups.com, "Mike Lyle"
<mike_lyle_uk [at] yahoo.co.uk> wrote:

<snip>
>
> Yum! And the best dessert wine I ever made was elderflower. Start a
> gallon of sweetish strong white wine, rack when the first
> fermentation's done; then add a pint of elderflowers (removed from
> stalks: stalks taste horrible) in the sterilised foot of half a pair of
> tights weighed down with a fistful of sterilised marbles or a
> sterilised small bottle full of water. Remove flowers after 3 days, and
> rack into a demijohn. Proceed as normal. Best left for a year after
> bottling.
>
> I'd suggest using half-bottles, as this is a wine to savour, not to
> glug in quantity.
>
> For reasons I don't entirely understand, it will taste foul, not
> delightful, if the flowers are left in more than three days. I've also
> found that elderflowers make the place stink of cat if left around and
> not used immediately.

I found that when I made the cordial last year. The kitchen stank and the
dogs were indignant! There are also recipes around for elderflower fritters
etc. It can be quite hard to get the tartaric acid or citric acid because,
apparently, both can be used to cut cocaine or to make bombs. I had no idea
what an exciting life I was leading by default!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(sacha [at] garden506.fsnet.co.uk)

"Sacha" <sacha [at] garden506.fsnet.co.uk> wrote in message
news:C0AC7AF6.31204%sacha [at] garden506.fsnet.co.uk...
> On 7/6/06 12:34, in article
> 1149680040.520584.50580 [at] g10g2000cwb.googlegroups.com, "Mike Lyle"
> <mike_lyle_uk [at] yahoo.co.uk> wrote:
>
> <snip>
>>
>> Yum! And the best dessert wine I ever made was elderflower. Start a
>> gallon of sweetish strong white wine, rack when the first
>> fermentation's done; then add a pint of elderflowers (removed from
>> stalks: stalks taste horrible) in the sterilised foot of half a pair of
>> tights weighed down with a fistful of sterilised marbles or a
>> sterilised small bottle full of water. Remove flowers after 3 days, and
>> rack into a demijohn. Proceed as normal. Best left for a year after
>> bottling.
>>
>> I'd suggest using half-bottles, as this is a wine to savour, not to
>> glug in quantity.
>>
>> For reasons I don't entirely understand, it will taste foul, not
>> delightful, if the flowers are left in more than three days. I've also
>> found that elderflowers make the place stink of cat if left around and
>> not used immediately.
>
> I found that when I made the cordial last year. The kitchen stank and the
> dogs were indignant! There are also recipes around for elderflower
> fritters
> etc. It can be quite hard to get the tartaric acid or citric acid because,
> apparently, both can be used to cut cocaine or to make bombs. I had no
> idea
> what an exciting life I was leading by default!
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (sacha [at] garden506.fsnet.co.uk)
>

Citric acid and Tartaric acid are used for making "Bath Bombs".
You can cut Charlie with anything white.
Return to getting excited by weeding:-)

On 7/6/06 12:57, in article 4486bf35 [at] 212.67.96.135, "Rupert (W.Yorkshire)"
<reply [at] newsgroups.com> wrote:

>
> "Sacha" <sacha [at] garden506.fsnet.co.uk> wrote in message
> news:C0AC7AF6.31204%sacha [at] garden506.fsnet.co.uk...
<snip>
>> It can be quite hard to get the tartaric acid or citric acid because,
>> apparently, both can be used to cut cocaine or to make bombs. I had no
>> idea
>> what an exciting life I was leading by default!
>> --
>> Sacha
>> www.hillhousenursery.co.uk
>> South Devon
>> (sacha [at] garden506.fsnet.co.uk)
>>
>
> Citric acid and Tartaric acid are used for making "Bath Bombs".
> You can cut Charlie with anything white.
> Return to getting excited by weeding:-)
>
>
I've more than done my duty with a load of goose grass in a hedge this
morning. That's as exciting as it gets and it's quite enough for me!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(sacha [at] garden506.fsnet.co.uk)

>...It can be quite hard to get the tartaric acid or citric acid because,
> apparently, both can be used to cut cocaine or to make bombs.

I just asked at our local chemist - they had citric out on the shelf and the
assistant kindly got the pharmacist who explained that citric was a good
substitute for tartaric in recipes such as elderflower cordial. Am about to
make my first batch :)
(I did just search for citric acid on the net and found several recipes of
explosives so will be careful what I put into my cordial :) )

--
Hayley
(gardening on well drained, alkaline clay in Somerset)

Mike Lyle Wrote:
> Sacha Hubbard wrote:[color=blue]
> I thought those with elder trees, or access to them, might like to
> have this:
> ELDERFLOWER CORDIAL
>
>
>
> Yum! And the best dessert wine I ever made was elderflower.
> --
> Mike.
Thanks for the cordial recipe Sacha. The two trees on our new plot are
in full bloom. Any idea where one obtains the citric acid? Also would I
need to remove some of the green stalks? I'm intrigued by the midday
rule but I suppose it insures the flowers are well open and dry.

Mike your wine sounds great, but I know that to make a good homemade
wine you have to be pretty skilled. I suspect that I have more chance
of success with the non alcoholic recipe.


--
trin

On 7/6/06 20:52, in article trin.291sw5 [at] gardenbanter.co.uk, "trin"
<trin.291sw5 [at] gardenbanter.co.uk> wrote:

> Mike Lyle Wrote:
>> Sacha Hubbard wrote:[color=blue]
>> I thought those with elder trees, or access to them, might like to
>> have this:
>> ELDERFLOWER CORDIAL
>>
>>
>>
>> Yum! And the best dessert wine I ever made was elderflower.
>> --
>> Mike.
> Thanks for the cordial recipe Sacha. The two trees on our new plot are
> in full bloom. Any idea where one obtains the citric acid? Also would I
> need to remove some of the green stalks? I'm intrigued by the midday
> rule but I suppose it insures the flowers are well open and dry.

You get the citric or tartaric acid from a chemist who might have to order
it for you. The one I got it from is one who knows us and the person I
spoke to there this morning said she'd ordered it in because it's
elderflower time and she knew several people would want it. Each packet
contains 50g. However, I've heard of people having trouble finding it in
the past because of the illegal potential, so it's worth making sure your
local chemist will obtain it for you.
You use the flower heads ONLY, no stalks and you give the heads a good shake
to get rid of any lurking insects. And yes, the midday rule is to ensure
they're dry, not because of witchcraft!

<snip>
--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

Sacha wrote:
[...]
>
> You get the citric or tartaric acid from a chemist who might have to order
> it for you. The one I got it from is one who knows us and the person I
> spoke to there this morning said she'd ordered it in because it's
> elderflower time and she knew several people would want it. Each packet
> contains 50g. However, I've heard of people having trouble finding it in
> the past because of the illegal potential, so it's worth making sure your
> local chemist will obtain it for you.
[...]

I can't imagine any chemist refusing to sell it in these little packets
just because of the risk of abuse; but I can sympathise if they don't
reckon they can sell enough to make it economic. I think big towns
still have home-brew shops -- there's one in Cheltenham, for example,
and a market stall in Carmarthen. The bloke in the Chelt shop told me
how the market for these things had shrunk over the past ten-twenty
years since the height of the home booze craze: even his wholesaler of
citric acid and such was buying a fraction of what he used to.

--
Mike.

On 8/6/06 00:13, in article
1149722011.525218.67880 [at] y43g2000cwc.googlegroups.com, "Mike Lyle"
<mike_lyle_uk [at] yahoo.co.uk> wrote:

>
> Sacha wrote:
> [...]
>>
>> You get the citric or tartaric acid from a chemist who might have to order
>> it for you. The one I got it from is one who knows us and the person I
>> spoke to there this morning said she'd ordered it in because it's
>> elderflower time and she knew several people would want it. Each packet
>> contains 50g. However, I've heard of people having trouble finding it in
>> the past because of the illegal potential, so it's worth making sure your
>> local chemist will obtain it for you.
> [...]
>
> I can't imagine any chemist refusing to sell it in these little packets
> just because of the risk of abuse; but I can sympathise if they don't
> reckon they can sell enough to make it economic. I think big towns
> still have home-brew shops -- there's one in Cheltenham, for example,
> and a market stall in Carmarthen. The bloke in the Chelt shop told me
> how the market for these things had shrunk over the past ten-twenty
> years since the height of the home booze craze: even his wholesaler of
> citric acid and such was buying a fraction of what he used to.

I think you can still get it from the Tucker's Maltings shop in Newton
Abbot, not far from us. I haven't tried that. I think the little packets
might be a response to the risk of abuse, BTW. Last time a friend bought
some for me and it came in a much larger tub, so perhaps it's being
repackaged for that reason.

--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

Post removed (X-No-Archive: yes)

Mike Lyle <mike_lyle_uk [at] yahoo.co.uk> writes
>
>Sacha wrote:
>[...]
>>
>> You get the citric or tartaric acid from a chemist who might have to order
>> it for you. The one I got it from is one who knows us and the person I
>> spoke to there this morning said she'd ordered it in because it's
>> elderflower time and she knew several people would want it. Each packet
>> contains 50g. However, I've heard of people having trouble finding it in
>> the past because of the illegal potential, so it's worth making sure your
>> local chemist will obtain it for you.
>[...]
>
>I can't imagine any chemist refusing to sell it in these little packets
>just because of the risk of abuse; but I can sympathise if they don't
>reckon they can sell enough to make it economic. I think big towns
>still have home-brew shops -- there's one in Cheltenham, for example,
>and a market stall in Carmarthen. The bloke in the Chelt shop told me
>how the market for these things had shrunk over the past ten-twenty
>years since the height of the home booze craze: even his wholesaler of
>citric acid and such was buying a fraction of what he used to.
>
While we're on the topic of hard-to-get things which are declining in
popularity - does anyone know where you can get rennet nowadays? For
making junket rather than cheese.
--
Kay

jane wrote:
> On Thu, 08 Jun 2006 09:43:18 +0100, Sacha <sacha [at] privacy.net> wrote:
>
> ~On 8/6/06 00:13, in article
> ~1149722011.525218.67880 [at] y43g2000cwc.googlegroups.com, "Mike Lyle"
> ~<mike_lyle_uk [at] yahoo.co.uk> wrote:
> ~
> ~>
> ~> Sacha wrote:
> ~> [...]
> ~>>
> ~>> You get the citric or tartaric acid from a chemist who might have to order
> ~>> it for you. The one I got it from is one who knows us and the person I
> ~>> spoke to there this morning said she'd ordered it in because it's
> ~>> elderflower time and she knew several people would want it. Each packet
> ~>> contains 50g. However, I've heard of people having trouble finding it in
> ~>> the past because of the illegal potential, so it's worth making sure your
> ~>> local chemist will obtain it for you.
> ~> [...]
> ~>
> ~> I can't imagine any chemist refusing to sell it in these little packets
> ~> just because of the risk of abuse; but I can sympathise if they don't
> ~> reckon they can sell enough to make it economic. I think big towns
> ~> still have home-brew shops -- there's one in Cheltenham, for example,
> ~> and a market stall in Carmarthen. The bloke in the Chelt shop told me
> ~> how the market for these things had shrunk over the past ten-twenty
> ~> years since the height of the home booze craze: even his wholesaler of
> ~> citric acid and such was buying a fraction of what he used to.
> ~
> ~I think you can still get it from the Tucker's Maltings shop in Newton
> ~Abbot, not far from us. I haven't tried that. I think the little packets
> ~might be a response to the risk of abuse, BTW. Last time a friend bought
> ~some for me and it came in a much larger tub, so perhaps it's being
> ~repackaged for that reason.
>
> I get mine from the local Chinese supermarket but I think any Asian
> shop will have it as the packs are from a well-known spices range
> (Rajah I think, without phoning home to get Sir to check). I use it
> for defurring kettles as it's cheaper than the proprietary descalers
> and exactly the same active ingredient...
>
>
> jane
>
> Chiltern Hills, 140m above sea level.
>
> Please remove onmaps from replies, thanks!

For anyone having problems finding citric acid they can always add a
few extra lemons to the recipe as lemon juice is to all intents and
purposes a citric acid solution! It might even be that with 6 lemons
in there it is already acidic enough for some folks.

J.

Sacha Hubbard wrote:
> I thought those with elder trees, or access to them, might like to have this:
> ELDERFLOWER CORDIAL
>


snip

My granny used to make elderflower doughnuts - wrong term, I know, but
bear with me, they are seriously yummy:

For 8 people, you need:

16 elderflowers
20cl milk
12.5cl creme fraiche
5cl beer
The yolks and whites (separated) of 2 med eggs
50 grs of caster sugar
50 grs of honey
1 pinch of salt
Icing sugar for sprinkling

For cooking: peanut oil or other suitable veg oil

Rinse and pat dry the flowers
Sift flour and form a well
Addmilk, cream, egg yolks, sugar, salt honey and bear, and mix with a
whip, avoiding lumps - let rest in fridge for 30 mins.
Whip up egg whites till soft peaks, then incorporate gently with the
milk/flour/egg etc mixture.
Heat up oil in frying pan (deep fat fryer) to 180 degree C.
Holding the flowers by the step, dip in batter, then immediately
immerse in hot oil.
When each battered flower is golden, scoop it out with slotted spoon,
and drop onto kitchen paper.
Sprinkle generously with icing sugar, and eat while still warm.

Seriously magic, I warn you!

Cat(h)

Cat(h) wrote:
> Sacha Hubbard wrote:
> > I thought those with elder trees, or access to them, might like to have this:
> > ELDERFLOWER CORDIAL
> >
>
>
> snip
>
> My granny used to make elderflower doughnuts - wrong term, I know, but
> bear with me, they are seriously yummy:
>
> For 8 people, you need:
>


WARNING WARNING WARNING!!
I forgot the flour!!!
You need 250 grs of ordinary wheat flour.

PHEW! Sorry 'bout that!

Cat(h)

> 16 elderflowers
> 20cl milk
> 12.5cl creme fraiche
> 5cl beer
> The yolks and whites (separated) of 2 med eggs
> 50 grs of caster sugar
> 50 grs of honey
> 1 pinch of salt
> Icing sugar for sprinkling
>
> For cooking: peanut oil or other suitable veg oil
>
> Rinse and pat dry the flowers
> Sift flour and form a well
> Addmilk, cream, egg yolks, sugar, salt honey and bear, and mix with a
> whip, avoiding lumps - let rest in fridge for 30 mins.
> Whip up egg whites till soft peaks, then incorporate gently with the
> milk/flour/egg etc mixture.
> Heat up oil in frying pan (deep fat fryer) to 180 degree C.
> Holding the flowers by the step, dip in batter, then immediately
> immerse in hot oil.
> When each battered flower is golden, scoop it out with slotted spoon,
> and drop onto kitchen paper.
> Sprinkle generously with icing sugar, and eat while still warm.
>
> Seriously magic, I warn you!
>
> Cat(h)

Cat(h) wrote:
[...]
> WARNING WARNING WARNING!!
> I forgot the flour!!!
> You need 250 grs of ordinary wheat flour.
>
> PHEW! Sorry 'bout that!
[...]

I once shyly confessed to a girlfriend that I'd forgotten to put salt
in the bread. She smiled happily, and admitted she'd once forgotten the
yeast. And, while we're at it, I'm in a position to reveal that a
well-tuned strimmer will run for a while on Cuprinol.

--
Mike.

Mike Lyle wrote:
> Cat(h) wrote:
> [...]
> > WARNING WARNING WARNING!!
> > I forgot the flour!!!
> > You need 250 grs of ordinary wheat flour.
> >
> > PHEW! Sorry 'bout that!
> [...]
>
> I once shyly confessed to a girlfriend that I'd forgotten to put salt
> in the bread. She smiled happily, and admitted she'd once forgotten the
> yeast. And, while we're at it, I'm in a position to reveal that a
> well-tuned strimmer will run for a while on Cuprinol.

I don't know how you live with yourself.

Cat(h)

"Cat(h)" <cathy_ie [at] yahoo.com> writes

>Addmilk, cream, egg yolks, sugar, salt honey and bear,

I don't think I have a bowl big enough!! ;-)
--
Kay

On 8/6/06 16:30, in article
1149780631.480651.178610 [at] f6g2000cwb.googlegroups.com, "Mike Lyle"
<mike_lyle_uk [at] yahoo.co.uk> wrote:

>
> Cat(h) wrote:
> [...]
>> WARNING WARNING WARNING!!
>> I forgot the flour!!!
>> You need 250 grs of ordinary wheat flour.
>>
>> PHEW! Sorry 'bout that!
> [...]
>
> I once shyly confessed to a girlfriend that I'd forgotten to put salt
> in the bread. She smiled happily, and admitted she'd once forgotten the
> yeast. And, while we're at it, I'm in a position to reveal that a
> well-tuned strimmer will run for a while on Cuprinol.

Oh, I do love that! That made me laugh out loud and long!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

Mike Lyle <mike_lyle_uk [at] yahoo.co.uk> writes
>
>Cat(h) wrote:
>[...]
>> WARNING WARNING WARNING!!
>> I forgot the flour!!!
>> You need 250 grs of ordinary wheat flour.
>>
>> PHEW! Sorry 'bout that!
>[...]
>
>I once shyly confessed to a girlfriend that I'd forgotten to put salt
>in the bread. She smiled happily, and admitted she'd once forgotten the
>yeast. And, while we're at it, I'm in a position to reveal that a
>well-tuned strimmer will run for a while on Cuprinol.
>
I have a bread machine. So far, I have forgotten to put in:

salt
sugar
water
yeast
the beater

(not all in the same loaf I hasten to add)
--
Kay

"Sacha Hubbard" <sacha [at] privacy.net> wrote in message
news:0001HW.C0AC3C4300023452F0284550 [at] news.individual.net...
>
> I thought those with elder trees, or access to them, might like to have
> this:
> ELDERFLOWER CORDIAL
<snip recipie>

Elderflower fritters

An early summer delicacy and very easy to make.

Ingredients
200g Plain Flour

250ml (half pint) milk
medium sized egg
Elderflower Heads - 2-3 per person - with enough of a stalk to hold onto
50g sugar
Salt and pepper


Mix all the ingredients apart from the elderflower

Heat some oil in a pan or deep fat fryer, Dip flower head in batter and fry
until golden brown

A pinch of cinnamon can be added to the batter to add extra flavour and the
fritters can be rolled in sugar although this is not always needed if there
is sugar in the batter

"K" <k [at] scarboro.demon.co.uk> wrote in message
news:$q8IK0NIVFiEFwOd [at] scarboro.demon.co.uk...
> "Cat(h)" <cathy_ie [at] yahoo.com> writes
>
>>Addmilk, cream, egg yolks, sugar, salt honey and bear,
>
> I don't think I have a bowl big enough!! ;-)
> Kay

Anyone got a recipe for elderflower cordial?
A friend wants to try to make some.......
Jenny

On 11/6/06 13:02, in article 4f2f1iF1h4152U1 [at] individual.net, "JennyC"
<Jenny.squirrel [at] chello.nl> wrote:

>
> "K" <k [at] scarboro.demon.co.uk> wrote in message
> news:$q8IK0NIVFiEFwOd [at] scarboro.demon.co.uk...
>> "Cat(h)" <cathy_ie [at] yahoo.com> writes
>>
>>> Addmilk, cream, egg yolks, sugar, salt honey and bear,
>>
>> I don't think I have a bowl big enough!! ;-)
>> Kay
>
> Anyone got a recipe for elderflower cordial?
> A friend wants to try to make some.......
> Jenny
>
>
That's what I gave when I started this thread!

--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

"Sacha" <sacha [at] privacy.net> wrote
, "JennyC"> <Jenny.squirrel [at] chello.nl> wrote:
>> Anyone got a recipe for elderflower cordial?
>> A friend wants to try to make some.......
>> Jenny
>>
> That's what I gave when I started this thread!
> Sacha


Oops - came in halfway :~)
Thanks Jenny

On 11/6/06 20:52, in article 4f3aj5F1gr18hU1 [at] individual.net, "JennyC"
<Jenny.squirrel [at] chello.nl> wrote:

>
> "Sacha" <sacha [at] privacy.net> wrote
> , "JennyC"> <Jenny.squirrel [at] chello.nl> wrote:
>>> Anyone got a recipe for elderflower cordial?
>>> A friend wants to try to make some.......
>>> Jenny
>>>
>> That's what I gave when I started this thread!
>> Sacha
>
>
> Oops - came in halfway :~)
> Thanks Jenny
>
>
Did you find it on Google?
--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

"Sacha" <sacha [at] privacy.net> wrote in message
news:C0B2497C.317C4%sacha [at] privacy.net...
> On 11/6/06 20:52, in article 4f3aj5F1gr18hU1 [at] individual.net, "JennyC"
> <Jenny.squirrel [at] chello.nl> wrote:
>
>>
>> "Sacha" <sacha [at] privacy.net> wrote
>> , "JennyC"> <Jenny.squirrel [at] chello.nl> wrote:
>>>> Anyone got a recipe for elderflower cordial?
>>>> A friend wants to try to make some.......
>>>> Jenny
>>>>
>>> That's what I gave when I started this thread!
>>> Sacha
>>
>>
>> Oops - came in halfway :~)
>> Thanks Jenny
>>
>>
> Did you find it on Google?
> Sacha

Yep :~))
Jenny

On 12/6/06 16:31, in article 4f5fmbF1h4pa3U1 [at] individual.net, "JennyC"
<Jenny.squirrel [at] chello.nl> wrote:

>
> "Sacha" <sacha [at] privacy.net> wrote in message
> news:C0B2497C.317C4%sacha [at] privacy.net...
>> On 11/6/06 20:52, in article 4f3aj5F1gr18hU1 [at] individual.net, "JennyC"
>> <Jenny.squirrel [at] chello.nl> wrote:
>>
>>>
>>> "Sacha" <sacha [at] privacy.net> wrote
>>> , "JennyC"> <Jenny.squirrel [at] chello.nl> wrote:
>>>>> Anyone got a recipe for elderflower cordial?
>>>>> A friend wants to try to make some.......
>>>>> Jenny
>>>>>
>>>> That's what I gave when I started this thread!
>>>> Sacha
>>>
>>>
>>> Oops - came in halfway :~)
>>> Thanks Jenny
>>>
>>>
>> Did you find it on Google?
>> Sacha
>
> Yep :~))
> Jenny
>
>
As you may have realised, that recipe makes industrial quantities! I think
that this year I may well halve it.

--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

can you use black elder or does it have to be green? TIA

--
Hayley
(gardening on well drained, alkaline clay in Somerset)

On 12/6/06 21:32, in article Obkjg.34022$uP.11875 [at] newsfe2-gui.ntli.net, "H
Ryder" <hayley.ryderNOSPAM [at] tesco.net> wrote:

> can you use black elder or does it have to be green? TIA
>

No idea, I'm afraid. I've only ever used the ordinary hedgerow type and so
do the friends of mine who make the cordial.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

Sacha <sacha [at] privacy.net> writes
>On 12/6/06 21:32, in article Obkjg.34022$uP.11875 [at] newsfe2-gui.ntli.net, "H
>Ryder" <hayley.ryderNOSPAM [at] tesco.net> wrote:
>
>> can you use black elder or does it have to be green? TIA
>>
>
>No idea, I'm afraid. I've only ever used the ordinary hedgerow type and so
>do the friends of mine who make the cordial.

Not knowing the context of this, I'm confused?

What is black elder, and what is green elder?

The common hedgerow elder is Sambucus nigra, which to my simple mind
would be black elder.
--
Kay

On 13/6/06 12:06, in article okLt55GSxpjEFwFU [at] scarboro.demon.co.uk, "K"
<k [at] scarboro.demon.co.uk> wrote:

> Sacha <sacha [at] privacy.net> writes
>> On 12/6/06 21:32, in article Obkjg.34022$uP.11875 [at] newsfe2-gui.ntli.net, "H
>> Ryder" <hayley.ryderNOSPAM [at] tesco.net> wrote:
>>
>>> can you use black elder or does it have to be green? TIA
>>>
>>
>> No idea, I'm afraid. I've only ever used the ordinary hedgerow type and so
>> do the friends of mine who make the cordial.
>
> Not knowing the context of this, I'm confused?
>
> What is black elder, and what is green elder?
>
> The common hedgerow elder is Sambucus nigra, which to my simple mind
> would be black elder.

There are varieties of it however, such as 'Black Lace', so perhaps Jenny is
thinking of that.

--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)

Sacha Hubbard Wrote:
> I thought those with elder trees, or access to them, might like to have
> this:
> ELDERFLOWER CORDIAL
>
>
> 90 heads of Elder flower, picked at mid-day
>
> 6 sliced lemons
>
> 9lbs. Preserving sugar (Caster will do but Preserving is better)
>
> 7.5 oz. Citric or Tartaric acid
>
>
> Put all the ingredients into a large bowl or clean plastic bucket. Add
> 7.5
> pints boiling water.
>
> Stir night and day for 5 days. Strain, squeezing the lemons. Put
> into
> plastic bottles and deep freeze. Take out only when wanted, and
> refrigerate
> as it wonıt keep out of the freezer for more than 5 to 7 days. Dilute
> with
> water to taste. This makes a very refreshing drink in hot weather.
> Undiluted,
> itıs also good on gooseberries or over fruit salad.
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> email address on web site

I dont have a problem with getting the citric acid as i make bath bombs
so i usually have some about. I hate to admit this but what i have a
problem with is getting the actual elderflowers!!! I had to download a
photo so I know what they look like! I havent seen any locally so have
been asking a few people who know their nature and they cant recall
seeing any either. So all i have to do now is find a tree. By the time
I have found one no doubt the flowers wil be gone!


--
mrs-baggins

The message <mrs-baggins.29du88 [at] gardenbanter.co.uk>
from mrs-baggins <mrs-baggins.29du88 [at] gardenbanter.co.uk> contains these words:


I hate to admit this but what i have a
> problem with is getting the actual elderflowers!!! I had to download a
> photo so I know what they look like! I havent seen any locally so have
> been asking a few people who know their nature and they cant recall
> seeing any either. So all i have to do now is find a tree. By the time
> I have found one no doubt the flowers wil be gone!

It would be hard to find a mature native elder that doesn't flower
and fruit. They flower and fruit so prodigiously that birds spread the
seed everywhere, and it can germinate in the merest cracked bit of
concrete. So elder are very common in urban areas on waste ground, edges
of playing fields, back lanes and railway embankments, riverside
walkways etc. In rural areas thay are a common plant of hedgerows and
woodland edges, lanes etc. So I'm sure they are all around you and you
have often seen them covered in creamy lacy flowers in early summer;
(just, not recognised them for what they are). They are a very beautiful
plant when in flower. Ask friends and neighbours to point one out to
you.They are just opening flowers here atm.

How do you make bath bombs btw?

Janet

--
Isle of Arran Open Gardens weekend 21,22,23 July 2006
5 UKP three-day adult ticket (funds go to island charities) buys entry
to 26 private gardens

[sorry for late f-up - but have been on holiday]

Sacha Hubbard <sacha [at] privacy.net> wrote:


> 9lbs. Preserving sugar (Caster will do but Preserving is better)

Sacha, or anyone else, care to explain this. AFAIK preserving sugar has
pectin added, which I thought would be counter productive in this recipe?
And Castor sugar is, AFAIK, simple ordinary sugar more finely
ground/crystallised - which of course makes it dissolve quicker, but once
disovled is identical to to "bog standard" sugar.

Have I nmissed something?
Jim

"Jim Jackson" <jj [at] franjam.org.uk> wrote in message
news:e8o6c1$ocq$1$8300dec7 [at] news.demon.co.uk...
> [sorry for late f-up - but have been on holiday]
>
> Sacha Hubbard <sacha [at] privacy.net> wrote:
>
>
>> 9lbs. Preserving sugar (Caster will do but Preserving is better)
>
> Sacha, or anyone else, care to explain this. AFAIK preserving sugar
> has
> pectin added, which I thought would be counter productive in this
> recipe?
> And Castor sugar is, AFAIK, simple ordinary sugar more finely
> ground/crystallised - which of course makes it dissolve quicker, but
> once
> disovled is identical to to "bog standard" sugar.
>
> Have I nmissed something?
> Jim

We always use ordinary sugar and have had no complaints regarding
quality.

Although its now too late in most areas, for future interest here's a
Jamie Oliver recipe for Elderflower Cordial which we have used for the
past 3 seasons; its smashing :-

It makes 4 pints (2.27 litres) a standard milk bottle full.

Approx 25 - 30 Elderflower Heads in full open bloom. (discard any that
smell of cat pee).
31/2 lbs (1.60 kg).............. Sugar, caster or ordinary.
3pt (1.70 litres)...........Boiled water, cooled to tepid or
hand-hot.
2oz (50 - 55 gr)...........Tartaric Acid.
2 Lemons, (as big and juicy
as possible) slice thinly, save the juice.

Method:
With a fork, strip off the florets, discard the stems.

Put all ingredients in a large bowl, stir to melt the sugar, cover, then
periodically stir for a couple of days.
Then strain and bottle.

It's ready to drink immediately but will keep for several months in a
freezer or, like we do, in the fridge for about 4 - 5 weeks.
Dilute to taste with water or mineral water.

Enjoy