EAT WHAT YOU GROW - Elderflower cordial

Elderflowers offer a glimpse of spring. Even on the first day of August, there are heavy glimmers breaking through wintry nights in the bush highlands where I am. The morning frosts are surrendering to winds with fast disappearing cold edges.

The elder tree thrives in a temperate climate and loves a semi-shade - Victoria Waghorn

The elder tree (Sambucus nigra) is incredible and steeped in mythology and medicinal folklore. The trees produce both flowers and berries (matured flowers) and both can be used to produce potent elixers with incredible nututional benefits. Whilst being super delicious too!

The flowers have been used for centuries as a respiratory aid and also managing fevers and allergies. Nibble a few flowers daily or better still, drink your own handmade cordial!

Sunkissed blossoms under the morning sun - Victoria Waghorn

Mornings are always best for harvesting. Flowers and herbs carry the most potency early in the day. Only pick as many as you need, the first flush of flowers at this time of year naturally precludes overharvesting. The rest secured for hungry pollinators.

Carefully sever the stalks with scissors or secateurs and keep the flowers upright. This ensures the pollen, the source of the delicate flavour and fragrance is kept intact and we lose as few precious flowers enroute as possible.

A beautiful morning bouquet! - Victoria Waghorn

The flowers are very delicate. Keep handling to a minimum.

Some flowers inevitably get lost on the way - Victoria Waghorn

All that this recipe requires is real local honey, sugar and a lemon or two - Victoria Waghorn

Ingredients:

A few handfuls of elderflower blossoms
1-2 Lemons

Honey
1/2-1C sugar

Gently heat the honey and sugar before adding water - Victoria Waghorn

Combine sugar and honey over low heat.

Once dissolved remove from heat - Victoria Waghorn

Add 500ml - 1L of water and slowly heat. Remove from heat once dissolved.

Zest dem lemons! Yours will be more elegant than mine. - Victoria Waghorn

Zest lemons and add.

Add lemon zest to liquid once removed from heat. - Victoria Waghorn

Slide up one of the zested lemons and add. You can add citric acid at this stage if you like for a longer lasting cordial.

Submerged flower blossoms. - Victoria Waghorn

Gently dip the blossoms face down into the liquid.

Squeezed one of those zested lemons into the mix. - Victoria Waghorn

Squeeze one one of the zested lemons into the fray. Slice the other and add. Cover and allow the infusion to sit for an hour.

Ambrosia wins out over coffee (for now). - Victoria Waghorn

Filter using a cheese cloth into a bottle and pour yourself a refreshing glass. Embrace the enchanting aroma and sip on pure ambrosia!

The cordial will keep in the fridge for a couple of weeks (if not smashed before - it's so so yummy and also delicious added to bubbles!)!