The shrubby elder (Sambucus nigra) is so common in the countryside that it is easy to pass it by without a second look. Yet in early summer it provides one of the most distinctive ingredients of the preserving year—one that can be foraged for free. The heavily scented blossoms make a refreshing nectar that you can dilute with still or sparkling mineral water. The fragrance, as well as the taste, evokes lazy summer afternoons. Gather the flower heads on dry, sunny days, away from busy roads, and select flower heads that are fresh and white, avoiding older creamy yellow blossoms. This delicious nectar will keep for around 2 months in the fridge; if frozen in plastic containers, it will last for a year or more—so be sure to make plenty.
MAKES: about 6½ cups
INGREDIENTS:
- 20 heads of elderflower
- 6½ cups fine granulated sugar
- ⅓ cup citric acid 2 lemons, thinly sliced
- 2 oranges, thinly sliced
INSTRUCTIONS:
- Shake the flowers, face down, to remove any unwanted creatures.
- Place the sugar and 5 cups water in a stainless steel or enamel pan and warm slowly, stirring, to dissolve the sugar completely, then bring the resulting syrup to a boil.
- Add the flowers, bring again to the boil, then remove from the heat.
- Add the other ingredients, stir well, then leave, covered, in a cool place for 24 hours.
- Strain the cordial into clean, clip-top or corked bottles and sterilize.
