Elderflower Cordial / Sok od Zove

Summer in a glass!

Beautifully fragrant with a touch of orange juice. It's one of our absolute favourite spring recipes. ⁠


Every year I get excited about the coming of June, not because it signals the end of Spring and the start of Summer, but because the end of May is when elderflower starts to bloom! These beautiful flowers are my favourite because they can be used to make delicious elderflower cordial.


Ingredients


40 elderflower heads, stalks removed

5 lemons, organic

5 oranges, organic

30 g citric acid

4 litres water

4 kg granulated sugar


Citric acid is a natural preservative that can be found in lemons. It helps to bring out the elderflowers' flavour and gives the cordial a lovely tangy taste. You can make the cordial without citric acid, but the cordial won't stay fresh for as long and will need to be kept in the fridge for a couple of weeks or frozen for a couple of months.


Method


1. Gently shake the elderflowers to remove any insects, then add the lemon and orange slices with the citric acid to the water. Cover and leave to infuse for a few hours or overnight.


2. Strain the liquid through a muslin cloth. Return the liquid to the pan and add the sugar, stirring every so often for it to dissolve. Cover with the muslin cloth and leave it to dissolve further for another 12-24 hours.


3. After the waiting period, start heating the cordial until it just about starts to boil. Turn off the heat and immediately fill the cordial into clean, sterilised bottles while still hot. Cover the bottles with a blanket or tablecloth and leave to cool slowly. This allows the cordial to cool slower, which ensures that it stays fresher for longer. It's now ready to use!


4. To serve, mix a little cordial with sparkling or still water for a refreshing drink, or top up with prosecco or champagne for some lovely summer bubbly!


Sok od Zove


Mirisi i divna sjecanja djetinjstva definitivno pocinju sa sokom od zove


Potrebno

40 cvetova zove

5 limuna

5 narandzi

4 litre vode

4 kg secera

30 g limuntusa

5 g konzervansa


Zovu ili bazgu najbolje je brati u suncano jutro pre velike vrucine. Birati zdrave cvetove, ja sam ove godine resila da ih neperem, samo sam ih blago protresla kako bi istresla bubice a sacuvala sto vise polena na njima. Kako nikada nemogu da se zaustavim na samo 40 svetova i ovog puta nabrali smo dovolnjo za 4 ture soka.


1. Pripremljene cvetove staviti u veci lonac, naliti vodom, dodati kolutove limuna i limuntus, prekriti i ostaviti 24h. Moja drugarica Sandra pricala mi je kako je dodala i narandzu zajedno sa limunom i dobila odlicnu limunadu. Probala sam i moram da kazem da je odlicna!


2. Nakon 24h dodati secer, prekriti i povremeno promesati, ostaviti narednih 12-24 sata da se secer skroz istopi.


3. Staviti sok da zakuva, dodati konzervans skloniti s vatre i oprezno puniti pripremljene flase. Slagati u korpu, zamotati ih u deku i ostaviti d se u potpunosti ohlade.



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