Before moving to Otago I had read an article about the mythical and romantic elderflower that grows in hard to reach places. The truth is at this time of year it grows everywhere, the obscure and the obvious. I collected it on a drive through central Otago, scaling fences and bush whacking, only to find it on our street verge in central Dunedin on my return.
The cordial, however, is rather magical.
Collect a bag of freshly harvested elderflower blossoms. Remove blossoms from the stalk and place the heads with pollen in a pot. Cover with water and boil for 30 minutes. Add 1 cup sugar, reduce heat and simmer for 15 minutes more until thick and syrupy. Best served with sparkling water and ice.
My latest food passion are gooseberries! This fruit is unique, unlike any other. The unripe berries make for a perfectly tart stewed fruit. You haven’t lived until you have tried a piece of Alison Lambert’s Gooseberry and Elderflower Pie. Matching the sour berries with the sugary flower syrup that forms in the bottom of the pie awakens the taste buds.
The last elderflower treat on my wish list is a Hoptimus Prime beer with elderflower. A totally inspiring use of elderflower. Let me know when you make the brew Oli Cameron!