Ingredients
8 litres water
1.25 kg sugar
8 large elderflower heads
4 Lemons
4 tablespoons white wine vinegar
Method
Boil the water and pour over the sugar to dissolve it.
Cool and add the elderflowers, the juice of two of the lemons, slices of the other two and the vinegar.
Cover with a cloth and leave for a day.
Strain with a muslin cloth, squeezing the flowers as you do to release more flavour.
Store in screw top bottles.
It will be ready in about 10 days to a fortnight and should be drunk within a month
Notes
This one really appealed to me because of its speed of maturity. Its now a week after when its drinkable and tastes delicious.
I used plastic bottles. The 2 litre spring water variety. They seem to hold the pressure though they must be done up tightly and they will bulge at both ends :p
Wednesday 27 July 2011
Elderflower wine
Ingredients
Juice of one lemon
Grated rind of one lemon
1 Pint of elderflowers
8 pints boiling water
1.3kg sugar
25g (Half an ounce) live yeast
Method
(1)Put lemon rind with the elderflowers and pour boiling water over them.
Allow to stand for 4 days, stirring occasionally.
(2)Strain through a fine sieve or muslin cloth
Transfer to Demijohn together with sugar, lemon juice and yeast then stir and add airlock.
Keep at room temperature to ferment, try not to let it go down to 18c (65f)
(3)When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days
(4)Strain again carefully through Muslin
Clean out/Sterilise Demijohn and put liquid back
(5)After 3 months maturing, transfer to bottles
Notes
I wanted to try my hand at making wine this year and since i wasn't adventurous enough to try nettle wine i turned to Elderflowers.
For the live yeast i got mine from J Sainsbury's. Apparently Tesco's also sell it. But this is uk only.
Update
This is maturing now, ready for bottling in October.
Juice of one lemon
Grated rind of one lemon
1 Pint of elderflowers
8 pints boiling water
1.3kg sugar
25g (Half an ounce) live yeast
Method
(1)Put lemon rind with the elderflowers and pour boiling water over them.
Allow to stand for 4 days, stirring occasionally.
(2)Strain through a fine sieve or muslin cloth
Transfer to Demijohn together with sugar, lemon juice and yeast then stir and add airlock.
Keep at room temperature to ferment, try not to let it go down to 18c (65f)
(3)When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days
(4)Strain again carefully through Muslin
Clean out/Sterilise Demijohn and put liquid back
(5)After 3 months maturing, transfer to bottles
Notes
I wanted to try my hand at making wine this year and since i wasn't adventurous enough to try nettle wine i turned to Elderflowers.
For the live yeast i got mine from J Sainsbury's. Apparently Tesco's also sell it. But this is uk only.
Update
This is maturing now, ready for bottling in October.
Crabapple Chutney
Ingredients
2 lbs crab apples
2/3 cup white vinegar
2 1/2 cups sugar (or Honey)
1/4 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon ( i had run out , so substituted with Allspice)
juice of an orange
1 cup sultanas.
Method
Chip crab apples, combine all ingredients, just cover with water and simmer for an hour. Pour into hot sterilised jars.
Notes
After completely failing at trying to get jam to set i resigned at using Crab Apples for a spicey sweet chutney last year. I made around 10 kilner jars of the stuff.
This is not my own recipe. It was taken from the Green urban living website.
Its my sort of recipe though. The simplicity of chucking it all in a pot is perfect!
Chipping crabapple is my way of removing the core. I take the crab apple and thoroughly wash it in plain water. I then locate the core and cut off the four sides. You could do something good with the cores but i just chucked them.
Update
I still have loads of the stuff from a year ago so not making anymore just yet.
2 lbs crab apples
2/3 cup white vinegar
2 1/2 cups sugar (or Honey)
1/4 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon ( i had run out , so substituted with Allspice)
juice of an orange
1 cup sultanas.
Method
Chip crab apples, combine all ingredients, just cover with water and simmer for an hour. Pour into hot sterilised jars.
Notes
After completely failing at trying to get jam to set i resigned at using Crab Apples for a spicey sweet chutney last year. I made around 10 kilner jars of the stuff.
This is not my own recipe. It was taken from the Green urban living website.
Its my sort of recipe though. The simplicity of chucking it all in a pot is perfect!
Chipping crabapple is my way of removing the core. I take the crab apple and thoroughly wash it in plain water. I then locate the core and cut off the four sides. You could do something good with the cores but i just chucked them.
Update
I still have loads of the stuff from a year ago so not making anymore just yet.
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