June 20, 2010
Elderflower: I’ve really got mixed feelings towards the Elder which is flowering in abundance right now in the UK. I tend to regard the plant as little more than a giant weed that tenaciously establishes itself in some of the most unlikely places, although I’ll admit that it is only a problem when you have a small garden, where it can take you by surprise and spring up so suddenly that before you know it you can be looking at a sizeable tree that’s almost impossible to remove. On the other hand it is supposed to ward off witches and evil influences so we mustn’t be too hasty in our condemnation.
As a kid I used to love making whistles and pea shooters from the hollowed stem, and gardeners boil the leaves and spray the resulting liquor on plants to keep them free from caterpillars. I think I’ll try that on my cabbages this year. The leaves have also been regarded as an efficient fly repellent, and were at one time placed in the harnesses of horses for this very purpose.
But the creamy blossom of the elderflower with the rich fragrance of summer is one of nature’s triumphs. And its in the kitchen that this wonderful flower comes into its own. This week I’ve been making cordial and sorbet for family guests who arrived yesterday. The cordial in particular makes a great gift when presented in some kind of fancy bottle, and made up with sparkling mineral water, frozen lemon segments as ice cubes and a good slug of chilled vodka makes a wonderful summer drink. And let me tell you that a scoop of sorbet served with a measure of frozen vodka will give you a lovely instant dessert. Also, how about elderflower fritters? I’ll spell out a few recipes for you here:
20-25 heads of elderflowers
3 1/2 lbs of granulated sugar
2 oz tartaric or citric acid (available from chemists)
Place 3 pints of water into a large saucepan with the sugar over a medium heat until the sugar is dissolved, stirring more or less continuously. When the sugar is dissolved turn up the flame and bring to the boil, then simmer for about four minutes to create a syrup. While this is happening peel the zest from the lemons and slice the flesh. When the water boils remove from the heat and throw in the flower heads, lemon zest and sliced flesh plus the citric acid. Stir and leave to infuse for 24 hours, stirring occasionally. Then strain through a sieve, maybe with muslin to remove all unwanted bits, and pour into clean bottles. Store in a fridge, or if you want long term storage freeze in smaller quantities. Easy. Drink with one part cordial to five parts sparkling or still cold water for a delicious and very refreshing summer drink. Not forgetting the vodka (or gin, or white rum) for an even more refreshing drink. Tip: I like to keep any surplus lemons cut into wedges and frozen in bags to use as ice cubes.
350 grams of sugar
20-25 heads of elderflowers
juice of 2 lemons
white of 1 egg
Gently heat sugar in 900 ml of water until dissolved, then bring to the boil and simmer for about four minutes to create syrup. Remove from heat and add the flower heads and leave to infuse for about an hour, then stir in the lemon juice. Allow the infusion to cool then place in fridge to chill. From here strain the mix and use an ice cream maker according to makers instructions to freeze, or if making by hand strain mix into plastic container and place in freezer for about an hour. Take out every hour or so to stir with a fork until set. Whip egg white to soft peaks and fold into mix just before final freeze.
In a large bowl place 200 grams of plain flour, a heaped dessert spoonful of caster sugar, the juice of half a lemon and make up to a thin batter with chilled sparkling mineral water. Dip the elderflower heads into the batter and deep fry until crisp and golden. Dust with a little icing sugar to serve, and maybe throw in a few lemon wedges. Magnificent.