le ‘must’ of springtime and a classic sauvignon blanc aroma
Sunday offered a dry’ish day to pick elderflower for cordial, a characteristic aroma in sauvignon blanc. So fresh and redolent of spring.
The dissolved raw organic cane sugar (for the cordial) made a swirling ram’s head image – the smell was intoxicating – a direct ticket to childhood – I grew up near a sugar mill and this molasses smell filled the air. The sugar didnt offer its provenance (non EU was all its said) – perhaps if we gave sugar cane the attention we give wine it would whisper its terroir.
When Ellie tasted the finished cordial she said it was her ticket back to childhood 🤩
RECIPE FOR ELDERFLOWER CORDIAL
30 heads of elderflower
2kg granulated sugar, or caster sugar
1.2 litres water,
3 unwaxed Lemons,
80g citric acid
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Elderflower cordial can be drunk as a cordial but also added to alcoholic drinks or food for a touch of spring.
Bon dégustation! 🙂
I have to share one of my favourite spring photos so far – phacelia flowers over the semillon.
Happy Spring! Stay well! Stay home! With hugs from Saussignac 🙂
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