Ahem… let me just clear my throat before proudly presenting you with… TA-DAH! My first food err… drinks photo shoot. Well, actually it’s my second time styling food here on the blog as I did a Christmas gingerbread cookie recipe and I have to say I love it. Granted, there’s room for improvement, obvs, but it was a great experience that I couldn’t have done without the help of my lovely neighbour who is one of the best cooks and bakers I know.

Thing is the cowboy is somewhat addicted to Elderflower cordial and in particular the home-made stuff so as the lovely white clusters are in bloom in the garden at the moment I jumped at the chance to document the process in a blog post. My neighbour and I used the Sophie Grigson recipe but added five more heads for luck and because there are so many flowers this year.

A little tip she gave me was to pick the elderflower whilst they are basking in sunshine and infuse straight away as it’ll give you an even intenser taste and subtle perfume.

For serving you can use sparkling or still water to dilute or even cloudy lemonade for an elderflower fizz. I like mine quite diluted which in hindsight wasn’t a good idea for the shoot as it looks like a shot of still water with some lemon and mint, ops! Well, what can I tell you it tasted divine after all that styling and prepping and was just the perfect drink on a hot day. So, here’s to a loooong hot summer.

NOTE: In case you’re wondering the carafe and glass is by Menu one of my favourite Danish designers and featured here before.

ELDERFLOWER CORDIAL BY SOPHIE GRIGSON

PREP TIME | 20 min, plus overnight infusing
COOK TIME | 5 min
YIELDS | 1.5 litres

INGREDIENTS:

20 heads of elderflower (note: we used 25 heads for luck)
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75 g citric

METHOD:

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl. (Note: We didn’t bother to do this as it all gets strained through a cheese cloth anyway, so don’t worry about little bugs.)

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin (note: we used a cheese cloth), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.

 
VIA | Sophie Grigson
PHOTOGRAPHY | Annie Kruse
 
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