The hedges are full of flowering Elderflower at the moment, and I know you will enjoy making Elderflower Cordial as the taste of it is amazing and it’s so refreshing to drink, and the kids will love it made into ice pops.
At lunch time we are serving a complimentary glass to our customers here at Tynan’s and it is going down a real treat.
Blackcurrants are coming into season, and I am giving you some ideas on how to use them. If you want you can freeze them in small batches to keep them at their freshest and defrost them as you need them.
10 Elderflower Heads
2 Lemons, juice & rind
Place the sugar and water in a saucepan, bring to the boil and add the elderflower heads, boil for 5 minutes then add the lemon juice & rind. When cold transfer to a bowl or jug and place in the fridge for 24 hours. Strain & place in clean bottles. Dilute to serve.
1½ lb. Sugar
1tsp Citric Acid
Place the blackcurrants, sugar and water in a saucepan and cook gently for about 5 minutes, mash up the fruit to release the juices and add the citric acid and simmer for another 10 minutes, then cover and leave overnight. Strain the mix through muslin and pour into sterilized bottles and refrigerate.
Juice of ½ Lemon
Sugar as per method
Wash the blackcurrants and remove the stems. Place the blackcurrants, water and lemon juice in a saucepan and cook slowly over a low heat for 2 hours until the fruit is soft. Put the pulped fruit into a muslin bag and suspend over a clean bowl and allow to strain until all the liquid has been extracted, I like to leave this overnight. Weigh the liquid and for every ounce of liquid add the same amount of sugar, return to the heat and bring to the boil and using the saucer method or jam thermometer check for a setting point. Transfer to sterilized jars and leave to set.
Apple and Blackcurrant Crumble
4oz Light Brown Sugar
5 Cooking Apples
4oz Castor Sugar
½ tsp Cinnamon
Heat the oven to 180°. Mix the flour, sugar and butter together to resemble breadcrumbs, mix in the cinnamon. Into an oven proof dish peel, slice and core the apples, add the blackcurrants and sprinkle over the castor sugar. Cover the fruit with the flour mix and bake in the oven for between 40 and 50 minutes until apples are soft and the crumb is fully baked. Leave to cool before serving, delicious served with cream.