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Cooking
Elderflower Cordial (aka Bezináda)
· 4 servings
Boil the water
Boil four litres of water and let it cool.
Add the elderflowers
Some people give the flowers a light rinse (it depends where you picked them) - just be careful not to wash off the pollen. Trim the stems right up close to the flower heads. If you skip this step, the cordial can turn out slightly bitter, so really do trim close, until the flower heads almost fall apart. Add them to the water.
Add the lemons
Add the lemon, sliced, and leave the flowers and lemon to infuse in the water for 24 hours (keep it out of direct sunlight).
Strain
After 24 hours, strain into a pot through a fine cloth - you'll be left with a slightly cloudy liquid.
Add sugar and citric acid
Add the sugar and citric acid and heat gently over low heat (to about 40-50°C - it must not boil) until the sugar has dissolved.
Storage
The cordial is ready - let it cool to room temperature, then pour it into jars, ideally glass ones. Store in the fridge for up to 2 months.