It's my favourite time of year again.
This weekend we were gifted with glorious sunshine and everything sprung into bloom. Tumbling scented roses and our first crop of Elderflower blossoms.
I absolutely adore these highly scented flowers.
They come into bloom late May into mid-June.
Best picked on a dry, sunny day in the morning before it gets too hot.
Shake gently and rinse before use to remove any visiting insects, and take care to pick away from busy roads.
They are magnificent immune boosters, help with niggly allergies and hay fever and work a treat in gently bringing down fevers and unclogging sniffly, runny noses. More than that, they taste absolutely gorgeous.
Here I have combined them with a hint of Rose and lush, zesty organic lemons.
I made a batch like this one with love for my best friend's Wedding and it was a huge success!
I can't think of anything more gloriously bridal than these delicate puffs of white and yellow, and they bring a touch of glamour to any wedding reception tipple!
Watch me make more Elderflower recipes and take you on an Elderflower walk on the recent Wildflower of Ireland and biodiversity series Faoi Bhláth, Episode 6 on RTE player.
Elderflower Rose Cordial
2 ½ kg white or demerara sugar (preferably organic, fair trade)
20 heads freshly bloomed Elderflowers
3 freshly bloomed scented garden roses
1 ½ L water filtered/ spring
2 un-waxed or organic lemons- zest peeled with a potato peeler and lemons cut into slices
80g citric acid (from chemist)
- Melt water and sugar over low heat in a large stainless steel cook pot.
- Bring to the boil and take off the heat.
- Stirr in citric acid, lemon zest and slices.
- Gently emerse elderflowers and rose petals.
- Cover and leave to infuse for 24 hours.
- Strain through a very fine sieve or a colander lined with a tea towel into a clean glass jug/ bowl.
- Sterilise glass bottles (wash with warm soapy water, rinse, dry in a low oven) and fill with the cordial using a funnel.
- Label and date.
- Keep for 6 weeks in the fridge or freeze in containers or ice cube trays until ready to use.
- Delicious with sparkling water and ice cubes for elderflower pressé or added to champagne or sparkling wine, add a splash to your favourite gin cocktail; drizzled over pancakes or ice cream, Serve as jelly with fresh berries, drizzle over sponge of a trifle.
Karin Müller is co-owner of Solaris tea and has been working in the field of wellness and health for over 20 years now.
She is a Medical Herbalist (BSc Hons), practising Midwife (BSc Hons), Massage and Spa therapist and experienced course facilitator and teacher on a wide range of topics related to mindfulness, meditation and women’s health.
She is currently also studying in the ‘Medicine of Light’ school to deepen her spiritual practise.