Here is the recipe for Spiced Elderberry Cordial, you could also use Blackberries. This was a big hit with wedding guests at Roundwood House recently along with the Nettle and Lemon Balm cordial.

The Elderberry or Blackberry  syrups a re delicious on ice-cream, with yougurt, in a smootie, as a hot drink even with hot port or used in sauces with Venison.

 

Elderberry syrup, spiced.

1 litre of Elderberries stripped from their stems,

Stick Cinnamon,

3 star Anise,

8 cloves,

Half kilo sugar,

1 litre water,

2 teaspoons Citric acid, optional.

Put Elderberries and water into pan and bring to a boil, boil for 5 mins. Strain pressing all juice from berries, rinse pan and put in the juice, sugar and spices and return to boil stirring to dissolve sugar. turn off heat and allow to cool a little, stir in Citric acid if using and bottle in sterilized bottles. I use small bottles and keep the syrup cool as it does tend to start fermenting due to relatively low sugar content and short cooking time, which is great for flavour. In any case do refridgerate after opening, Enjoy.

Nettle and Lemon Balm Cordial.

You may find it strange to be posting a nettletop recipe in October but if any nettles have been cut down earlier in the year they will now be putting out fresh growth perfect for using in this recipe wich also make use of the last of Lemon balm from the garden.

2 litres nettle tops,

1 litre Lemon Balm,

1 and half kg sugar,

1 lemon, zest and juice,

2 limes, zest and juice.

Desertspoon Citric acid.

2 litres water.

In a stainless steel pan bring water to boil, put in Nettle tops and return to boil, boil 2 minutes and turn off heat. Add lemon Balm leaves, cover and allow to in fuse for an hour.

Strain liquid and retun to the pan with sugar, heat again stirring to dissolve sugar. Add the lemon and lime, zest and juice. Turn off heat and allow to cool a little before stirring in Citric acid.

Bottle into streilized bottles and store in a cool place or fridge.

Good as hot or cold drink in Gin, Vodka or white wine.

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