Free Recipes Archive
Yield: 4 servings 25 g sugar 150 ml water 6 large heads fresh elderflower heads; or 25g dried 150 ml double cream 900 g mixed fresh fruit *; prepared 300 ml unsweetened orange juice; or apple juice 1 cinnamon stick Read More …
3 kg gooseberries 12 umbels elderflower preserving sugar (try Billington’s) 250ml water In a jam or jelly pan, put the gooseberries, elderflowers and water. Bring the pan to a very light simmer, and allow the berries to become softened and Read More …
500 ml elderflowers 1 small piece root ginger; optional 2 lemons; sliced 1.2-1.4 kg sugar; per 4.5 litres juice 4.5 litres boiling water 25 g yeast Pick or shake the flowers off the stems. Put them in a basin with Read More …
15 large heads or umbels of elderflower 900g caster sugar 1 lemon 40g tartaric acid 500ml water In a scrupulously clean pot, bring the water to a rapid boil. Slice the lemon thinly, and place in a large bowl (Pyrex Read More …