Fragrant recipes to try
11 years ago
I thought it may be a nice idea if anyone has any highly fragrant recipes to suggest.
I will begin with a simple one for
Elderflower cordial.
(The quantities of each are not vital. Make it to your own taste.)
15+ heads of Elderflowers, picked on a dry sunny morning. Young ones the best. (Not picked from the roadside)
A generous pound of sugar (500g)
One and a half pints of water >(1 litre)
2 lemons
1 oz citric acid powder (28g)
-Boil the water and pour into a bowl over the sugar. Stir till dissolved.
-Carefully grate or cut the peel from the lemons making sure little or no pith gets in (the white pith makes it bitter). Plonk all this into the sugar water.
-Squeeze the lemons and add the juice and the lemony bits in.
-Shake any obvious insects from the flower heads, (don't worry too much as you will sieve it later anyway). Then gently pluck off all the flowers and sprinkle them onto the bowl.
-Pop about half to three quarters of the citric acid in. (Keep the last bit for adjustments afterwards).
-Mix it up and let the whole lot sit there, covered with a cloth for 24 hrs or so.
-Sieve with a fine sieve and taste it.
-If it isn't very exciting then add more citric acid until it is 'twangy' at the back of the tongue.
This can include other fruits, like an extra orange or a lime. Anything you like.
If you like it, then make loads because this can be frozen and kept until the middle of winter when it is a real delight to have some summer in a glass. Try with fizzy water or in fizzy wine.
I will begin with a simple one for
Elderflower cordial.
(The quantities of each are not vital. Make it to your own taste.)
15+ heads of Elderflowers, picked on a dry sunny morning. Young ones the best. (Not picked from the roadside)
A generous pound of sugar (500g)
One and a half pints of water >(1 litre)
2 lemons
1 oz citric acid powder (28g)
-Boil the water and pour into a bowl over the sugar. Stir till dissolved.
-Carefully grate or cut the peel from the lemons making sure little or no pith gets in (the white pith makes it bitter). Plonk all this into the sugar water.
-Squeeze the lemons and add the juice and the lemony bits in.
-Shake any obvious insects from the flower heads, (don't worry too much as you will sieve it later anyway). Then gently pluck off all the flowers and sprinkle them onto the bowl.
-Pop about half to three quarters of the citric acid in. (Keep the last bit for adjustments afterwards).
-Mix it up and let the whole lot sit there, covered with a cloth for 24 hrs or so.
-Sieve with a fine sieve and taste it.
-If it isn't very exciting then add more citric acid until it is 'twangy' at the back of the tongue.
This can include other fruits, like an extra orange or a lime. Anything you like.
If you like it, then make loads because this can be frozen and kept until the middle of winter when it is a real delight to have some summer in a glass. Try with fizzy water or in fizzy wine.
