250 g fresh and ripe Elderflower
1 l Water
1 kg Sugar
1 unwaxed lemon
1 tbls citric acid or juice
Mix sugar and water, bring it to the boil. Let it cool down a little, then add the finely sliced lemons, additional lemon juice or citric acid to taste. Now add the unwashed flowers, stir, then cover and let rest in a cool place for 2..3 days.
Now filter the liquid through a muslin cloth and discard the solids.
Bring the syrup to the boil, then bottle into sterilised bottles.
I don’t know, but it is a good way of using up surplus courgettes and is very tasty with cheese.
Grate about 1 kg of courgettes into juliennes. Add a red pepper, two red onions, one glove of garlic, perhaps an apple, all finely diced. Add two teaspoons of salt, mix well, cover and let rest for 24 hours.
On the second day, combine 500 ml cider or white wine vinegar, 4 tablespoons caster sugar, two teaspoons turmeric, ground coriander and ground ginger each. Optionally add chilli for heat or a cinnamon stick for depth, and two or three star anise are never a mistake in my view.
Bring this to the boil, then reduce the heat. Drain the courgette mix and add to the boiling liquor. Simmer for 10 to 15 minutes, perhaps adding a little cornflower to thicken the liquid slightly.
Meanwhile stearilize jam jars in the oven at 140 C for 10 minutes, then fill with the hot relish, close the lid and let cool down.