Elderflower Cordial

 

You will need:

 

- 20/30 freshly picked elderflower head

- zest of two lemons

- zest of one orange

- 1.5kg granulated sugar

- 200ml lemon juice

- tartaric acid (optional)

 

  • shake insects off the elderflowers then place in a large bowl with the lemon and orange zest

  • pour over enough just boiled water to cover

  • cover bowl in tea towel and leave for 4 hours or until cold

  • strain liquid through muslin, gently squeezing 

  • measure liquid and pour into saucepan

  • to every 500ml liquid add 350g sugar, 50ml lemon juice (and heaped teaspoon of tartaric acid)

  • heat gently and stir, dissolving the sugar

  • bring to a gently simmer and skim off any scum that rises to the surface

  • let cool and strain again

  • funnel into clean and sterilised bottles, leave 2-3cm at the top and seal the bottles

  • to serve dilute to taste with ice cold water. at least 5:1 water to cordial

 

Elderflower Champagne (one for the adults)

 

You will need:  

 

- 20 elderflower heads in full bloom

- 4.5 litres cold water plus 1.5 litres for dissolving sugar

- 2 lemons

- 700 grams granulated sugar

- 2 tablespoons white wine vinegar

 

  • dissolve water in 1.5L water, allow to cool

  • in a large container squeeze the juice from the lemons, cut the rind into four pieces and put in the container with the elderflower heads

  • add the sugar water, wine vinegar and the rest of the cold water

  • cover and leave for 4 days, stir daily and check for formation of bubbles indicating the presense of natural yeast and fermentation

  • strain through muslin and bottle in plastic screw top bottles

  • leave to ferment for 6-10 days, occasionally release the pressure from the bottles 

  • if fermentation fails to start then leave for another week

  • alcohol content will depend on type of yeast that forms and how long fermentation last, needless to say it can be quite potent

  • serve cold with ice on a hot day, enjoy!

 

 

Elderberry Flu Remedy

 

  • Put elderberrys in pan and cover with water

  • Summer till soft then strain through sieve

  • For every 600ml of liquid add 450g sugar, juice of 1 lemon and 10 cloves

  • Return to heat and add 2cm of fresh ginger

  • Boil hard for 10 minutes

  • Cool and freeze in ice cube trays

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Matt was an excellent instructor who led the group well throughout the day with consideration to the pace of the learning and what we actually did. He is a very personable sort of guy who quickly established a warm rapport with us and without doubt was extremely knowledgable about his subject which he taught with confidence and passion. He even had to contend with a biblical style downpour right in the middle of the day! He took it all in his stride and continued to motivate and interest us with a wide scope of topics that I had given him for the group to get stuck into. I will definitely recommend him to others and will try and organise another day with him later in the year.

 

MIKE

 

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