Despite what you might believe, the Everyman is not the only amateur mixologist in our household. While he mainly focuses on creating finished concoctions, I prefer to dabble in the individual flavor components, syrups, cordials and tinctures that can be used to prepare a bevy of mixed drinks and cocktails.
For quite some time now I’ve been interested in elderflowers and how they can be incorporated into various alcoholic and baking mediums. After getting my hands on some at last week’s farmer’s market, I found I had more plans than I had supply of flowers (including flower jelly, panna cotta, angel food cake and cordial, to name a few). Via a weekly newsletter from Chowhound I’d heard about a French elderflower liqueur called St. Germain that I really wanted to try – but, like most things I’d probably enjoy, it’s not currently available in our backwards-ass country. Since getting my hands on the actual spirits was out of the question (until I go on another trip through the states, that is), the next best thing seemed to prepare myself an elderflower cordial. It’ll probably be much more versatile and useful because I can mix liquor into it at random and still have a decent base flavor carrier for my other culinary intrigues.
So, while my inner cheapskate railed against me for doing it, I dumped 3/4 of my $18 bag of dried elderflowers into a boiling pot of sugary water. Before you balk at that price tag, you should know that elderflowers are probably one of the most labor-intensive foods to pick, thus justifying such a hefty price per bag. After stirring in a small amount of dissolved citric acid to act as a stabilizer, I covered the steaming mixture and let it steep for a long while. Once done it’ll be strained of slurryish solids and bottled into the dainty glass pop top flasks I’ve been saving when we buy French carbonated lemonade.
I haven’t quite worked out what I’ll do with it yet, but right now I’m imagining a refreshing afternoon beverage of the syrup topped with soda water, or mixed into a vodka lemonade. There really are endless possibilities for it. I did note that the small spoonful I tasted was like nothing else I’d ever experienced before, so there’ll be a learning curve with it I’m sure. Not that it matters though, because I just can’t wait!
Foodie’s Elderflower Cordial
1.5 c. dried elderflowers
1 litre water
1.5 kg sugar
50 g citric acid
Bring water to a boil and add sugar, stirring to dissolve. Stir citric acid into a small dish of water until it has completely dissolved. Add citric acid solution to sugar solution, stirring well. Remove from heat and stir in the dried elderflowers. Stir until all flowers have been completely saturated, then cover and let steep for 24 hours up to 5 days. Strain the finished cordial through a piece of fine cheesecloth and funnel into clean, dry bottles.
Makes approximately 2 litres.
Until next time…
Tags: Chowhound, cordial, elderflowers, New Projects, Preservation, Recipes, St Germain
