Easy elderflower cordial recipe

The sun is actually shining here at GTC Towers, and as the buzzards wheel overhead and the rabbits and doves run in fear from the hum of the lawnmower, I feel it is time to knock up a batch of elderflower cordial.

Whether you are used to foraging for food or simply want to impress your mother-in-law, elderflower cordial is one of the most versatile wildfood drinks you can make; mix with crushed ice and soda water for a a refreshing drink, use as squash, or flavour ice-creams, fruit fools and cakes with it.

Remember to forage on a sunny day so the the elderflower heads are dry, pick away from roads so the flowers are pollution-free and always seek permission of the landowner.

25 heads of elderflower, dry and shaken free of little bugs
3 oranges
2 lemons
2lb sugar
2oz tartaric acid
4 pints boiling water

Shake all the flowers into a HUGE bowl. Add the roughly chopped fruit, sugar and tartaric acid, then pour over the boiling water. Cover with a clean tea towel.

Stir regularly for four days, then strain and pour into sterilized bottles. Keep in a dark place and store in a fridge when opened. You can also keep the cordial in plastic bottles and freeze until needed, just don't fill the bottle to the brim as it will expand when frozen.

 (To sterilize glass bottles, rinse in the dishwasher, or place in a medium hot oven (300°F/150°C) until the bottles are warmed through but not red-hot).