The Beehive Thorner chef shares his delicious elderflower cordial recipe served over ice on a hot summer's day
Alex has shared his recipe for a refreshing elderflower cordial exclusively with Yorkshire Evening Post readers, best served over ice and a slice of lemon and lime.
Elderflower grows in abundance around Leeds and can be identified by its distinctive smell.
The cordial can be used to make desserts such as sorbet or granita, or served with a splash of gin.
"It's a great excuse to get out of the house on a hot day and enjoy nature's fruits," Alex said.
"Elderflower has just come into season and it's one of my favourite things to forage, along with wild garlic.
"It can be used in so many ways and lasts for ages, it's a nice easy gift for birthdays or Christmas."
Ingredients: 550g water; 450g caster sugar; 1 lemon; 1 lime; 125g elderflower heads (lightly washed); 25g citric acid (if available) or 50g lemon juice.
Step one: Bring the water to boil, add sugar, and stir until dissolved. Cool slightly to around 50/60 degrees. Quarter the lemons and limes and add to the slightly cooled sugar syrup.
Step two: Once cooled completely, add elderflowers and citric acid (or lemon juice) to the mix. Place in a tub for a minimum of 24 hours. For maximum flavour, leave for 48 hours, stirring occasionally.
Step three: After 48 hours, pass the mixture through a cheesecloth or a clean kitchen cloth and refrigerate.
Serve on ice with a slice of lemon and lime and a splash of gin on a hot summer’s day.
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