Its very nearly the end of the the elderflowers for this year,in fact in some parts of the country I’m sure they are already gone gone gone. But in a few places there are still some good ones to be found so if you are quick you might be able to grab a few flower heads and make cordial,champagne or…guess what……yes flavoured vodka.
Somehow I seem to have gathered a reputation for all things flavoured voddy and a few people have asked for the method for doing an elderflower one. So here it is:
6-8 good size elderflower heads in full bloom
750ml –1l of vodka –basic supermarket is fine
250g-300g granulated sugar
a large glass jar or a s/steel pan will do
Make sure there are no bugs on the elderflowers.
Put the sugar then the flower heads in the jar or pan.
Pour over the vodka. I don’t use citric acid like you are supposed to in the cordial because I don’t think you need it here.
Leave to steep for at least a week preferably three. It will go a very pale sand colour. Or possibly look like ditchwater. This is okay
Stir or shake if the jar has a good seal regularly to help the sugar dissolve.
Strain either just with a sieve (so expect a bit of debris) or through muslin/coffee filter for a clearer result.
Leave to mature for at least 4 weeks or longer,the longer you leave it the mellower it gets but as elderflower is delicate you don’t want to leave it for ages,sloes and damsons can mature for a couple of years and get better but this would lose its flavour.
Drink straight. Use as a mixer like you would cassis. Or give it as gifts if you make loads.
Here’s a blog post with my more general method and tips for flavoured voddies: