Elderflower Gin and Tonic

Elderflower gin, mixed with elderflower cordial and tonic water.

thumb_DSC05651_1024This is a really simple cocktail I made with my elderflower gin and elderflower cordial, I decided to put the recipe up anyway because it tasted so good!

Ingredients: Makes 1 Glass

  • 1 shot of elderflower gin
  • 1 shot of elderflower cordial
  • tonic water
  • slice of lemon
  • fresh mint
  • ice

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To Make:

Combine the elderflower gin, cordial and ice in the bottom of a tall glass, then top up with tonic water.

Finish with a slice of lemon, and some fresh mint. (You can even add some edible flowers to make it look even prettier!)

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Lemon and Elderflower Madelines

Sweet, lemony madelines, dipped in a fragrant elderflower icing.

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This was my first attempt at incorporating my elderflower cordial into some baking and I think it has worked really well!

I decided that the saftest combination for elderflower was lemon, so I’ve made some lemony madelines and used elderflower in the icing, so give it a subtle flowery flavour!

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These are a perfect summery treat, and I brought mine along to a picnic at rose hill in London at the weekend. The cakes were very much appreciated by my friends and they were the perfect snack for sitting in the sunshine! (Unfortunately I am now VERY sunburned!)

I will be bringing these along to Fiesta Friday this week hosted by Angie, hope everyone has a lovely Friday!

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Variations:  There are endless possibilities with madelines! A friend of mine made orange madelines and dipped them in dark chocolate, which was delicious. You could also use lavender to flavour the sponge for an alternative floral taste.

Ingredients: Makes 24 Madelines

The Sponge:

  • 3 eggs
  • 130g caster sugar
  • 200g plain flour
  • 1 lemon
  • 4tbsp milk
  • 200g butter, melted

The Elderflower icing:

  • 300g icing sugar
  • 4-5 tbsp elderflower cordial

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To Make:

The Madelines:

Preheat the oven to 180C and grease a 12 hole madeline tray

Beat the eggs with the sugar until pale and frothy. Fold in the flour, butter, milk and lemon zest. Leave to chill in the fridge for at least 1 hour.

Spoon the mixture into  the prepared tray, until each hole is about 3/4 full.

Bake in the preheated oven for 10-12 minutes, until golden brown and cooked though. Transfer to a wire rack and leave to cool completely before icing.

The Icing:

Sift the icing sugar into a bowl and mix in the elderflower cordial one tbsp at a time, to form a thick paste.

Dip each madeline into the icing, and leave to set on the wire rack.

Serve once the icing has dried and enjoy!

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Elderflower Gin

Gin, flavoured with zesty orange, lemon and fresh citrusy elderflowers.

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I picked so many elderflowers when I made my elderflower cordial that I couldn’t resist having a go at making some elderflower gin.

I made some elderberry and sloe gin last autumn which was absolutely delicious, so I thought I’d try doing the same thing with elderflowers.

The recipe for this is really very simple, it just requires about 1 month to infuse.  Now is the perfect time to get one started as the elderflowers are in full boom!

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Ingredients: Makes about 800ml

  • 750ml bottle of gin
  • 50 heads of elderflower
  • 100g sugar
  • 2 oranges
  • 2 limes

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To Make:

Remove any insects from the elderflowers and use some scissors to snip off the flowers into a large bowl. Wash the flowers and transfer them to a large kilner jar.

Use a potato peeler the peel the zest off the oranges and limes and add this to the kilner jar, then squeeze in the juice.

Pour in the sugar, and finally the gin. Press the elderflowers down with a spoon to make sure they are all fully submerged in the gin. Shake the jar until the sugar dissolves, then leave in a cool dark place.

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Leave to infuse for about 3-4 weeks, shaking regularly.

I took mine out this week because the top layer of elderflowers were starting to turn brown:

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Strain the gin through a muslin bag, and taste it. I wanted mine to be quite a bit sweeter, so I have added another 200g of sugar.

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Once the sugar has dissolved, pour into a sterilised glass bottle and store in a cool dark place.

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Enjoy on the rocks, or mixed with tonic water for a pimped up G&T.

Elderflower Cordial

Sweet and citrusy cordial, flavoured with fragrant and lemony elderflowers.

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All along the roadsides and hedges at this time of year, the green bushes are decorated with the white plumes of the elderflower. I have been waiting (very impatiently!) for the elderflowers to appear this year, so I was delighted when I started to see them popping out over the last few weeks.

This weekend, equipped with three plastic carrier bags, we went searching for elderflowers, on a walk through the country side, and returned with enough elderflowers to make 8 bottles of cordial, and even a cheeky elderflower gin (post coming soon!).

You can recognise elderflowers easily. They are small trees/bushes, with big clusters of very small creamy white flowers. Try to pick them on a dry day, and they are supposed to be at their best when they still have a few unopened buds on the flower head. Even if you have never noticed them before, if you go on a walk in the countryside, you are bound to find at least a few big bushes!

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Most recipes for elderflower cordial use citric acid as a preservative, but I couldn’t get hold of any in time, so I have used campden tablets instead. However I do think that means that I needed to use a lot more lemon juice to get the balance of flavour right!

Having said that, I am really pleased with my elderflower cordial, it tastes so much better than the cordial you buy in the shops, and we managed to get through an entire bottle in just one week! I’m looking forward to using it to liven up cocktails and even to flavour cakes and biscuits over the summer.

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Ingredients: Makes Two 750ml Bottles:

  • 50 elderflower heads
  • 8 lemons
  • 1 lime
  • 600g sugar
  • 1 Campden tablet (optional)

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To Make:

Wash the elderflowers under some cold water and remove any insects.

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Remove as much stem as possible and transfer the flowers to a 1.5L jar, with the zest of 1 lemons and 1 lime. Quarter the zested fruit and add to the flowers.

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Pour 750ml cold water over the flours and seal. Leave to infuse in the fridge for 24 hours.

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Drain the elderflower liquid through a muslin bag and transfer to a large pan.

Add 500g of sugar and the juice of 8 lemons to the elderflower water (squeeze out the juice of the lemon and lime from the infusion aswell!), and heat until the sugar has dissolved Taste now to check it is sweet/sour enough for you.

Stir through one crushed camden tablet, and pour into sterilised glass bottles and seal.

The cordial should keep for up to 6 months if you use the campden tablets. If not, it will keep in the fridge for a few weeks.

Serve with fizzy water and ice, for a deliciously refreshing summer drink.

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