muscatel cordial
We make this from the end of May and throughout June. This syrup is to my mind even more
delicious than straight elderflower cordial, both to dilute with sparkling water or to drizzle in
a chilled glass of prosecco. Constance Spry referred to it sprinkled over a bowl of strawberries as
‘something quite out of the ordinary… an exquisite syrup with a flavour like muscatel’.
Makes about 1 litre
1kg golden caster sugar
1kg gooseberries, washed
(no need to top or tail)
1 unwaxed lemon, sliced
12 elderflower heads, rinsed
Put the sugar and 600ml of water into a large pan and set over a
gentle heat, stirring until the sugar dissolves. Increase the heat and
bring to a simmer, adding the berries, lemon and elderflowers.
Simmer until the berries are softened, but not broken. Strain, cool,
then bottle in dry sterilised bottles (see page 27) and store in the
fridge, where it will keep for a few months. Once opened, keep
it in the fridge; it should be fine for up to three months.
homemade lemonade
Makes about 400ml strong cordial
4 unwaxed lemons
caster sugar, to taste
sparkling water, to dilute
Remove the zest from the lemons with a vegetable peeler (do not
include any white pith). Place in a small pan with water to cover
(about 200ml) and simmer (do not boil) for a few minutes.
Meanwhile, squeeze the juice from the lemons and strain into
a large jug. Strain the lemon zest-infused water into the jug and
sweeten to taste (I used 7–8 tbsp sugar). The lemonade will be
strong. Dilute with sparkling water and serve with floral ice cubes.
VARIATION: PINK LEMONADE
Add 2–3 tbsp raspberry sauce (see page 115).
FLORAL ICE CUBES
Use unsprayed edible flowers. Half-fill an ice cube tray with
cooled boiled water. Place a rose bud, rose petal, or small flower
into each indentation. (Daisies, violas and lavender sprigs also
work.) Freeze. After an hour or two, top up with water and freeze.
seasonal baking
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