You need:
25-30 elderflower heads to 3 litres of water
900 grams sugar
75 grams citric acid
3 lemons / 2 oranges
How to make:
Harvest elderflower heads; Pick from high to avoid animal soiling. Rinse well. Heat water and when warm add sugar, stirring continuously until dissolved. Bring to boiling point. While water is heating; zest oranges and lemons in large strips and cut up lemons and oranges in large slices. Put oranges, lemons and elderflower heads into a large container and pour on boiled water and sugar then add citric acid. Stir well, cover and leave for 24 hrs. After 24 hours strain thoroughly and and add to sterilised bottles.
Tip: Used old screw top wine bottles sterilised/washed in dishwasher.
And I'm told fantastic in a gin and tonic or glass of sparkling wine but wonderful in cupcakes!
Elderflower cupcakes
You need:110 grams unsalted butter
110 grams castor sugar
50 grams ground almonds
1/2 tsp vanilla essence
4 tbsp elderflower cordial
2 eggs
25 grams self-raising flower
For the icing:
150 grams mascarpone
50 ml double cream
3 tbsp elderflower cordial
90 grams icing sugar
Toasted flaked almonds to sprinkle
How to make:
Beat butter and sugar together till pale and light. Add vanilla, ground almonds and 1 tbsp of cordial, mix then add eggs. Sieve flour and fold in. Spoon the mixture into cupcake cases and bake for 20 mins at 180C/160C fan/Gas 4 until pale golden. Pierce each cupcake a few times with a fine point and drizzle over the cordial cold from the fridge onto the hot cakes. Cool in tin.
For mascarpone icing:
Whisk mascarpone, double cream and icing sugar until thick and creaming, becareful not to over beat. When cool ice cupcakes and decorate with flaked almonds.
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