Now that the humble elderflower has been used to flavour the wedding cake for Prince Harry and Meghan Markle I wonder whether royal watchers will be jumping into hedgerows and denuding the local elder trees of their lacecap flourescences? So far the examples in my own garden have avoided such predations but I will put my hands up and admit that I will be getting the trusty secateurs out shortly so that I can produce this year's supply of elderflower cordial. I can't say that I am a terrific fan of cordials and juices but it is surprising what you can add to ones glass to give the contents a gentle kick.
The manufacture of elderflower cordial is thankfully a fairly easy process. Let's face it if it wasn't I wouldn't be doing it. One dissolves five pounds of granulated sugar in about two and a half pints of water which is then brought to the boil before taking your saucepan off the heat. Thereafter it is a matter of adding about twenty washed flower heads along with 3 ounces of citric acid and two unwaxed and paired lemons which have been sliced into G & T roundels. After allowing twenty four hours for infusion one is ready to strain the liquid into sterilised bottles. Your cordial is then ready to use.