Elderflower Strawberry & Rose Cordial

After making the Elderflower Cordial in my last post, I decided to use it to make a nice cool refreshing drink. I really enjoy making cordials, ice teas and mocktails over Summer and this one is no exception. 

I used the second Elderflower Cordial recipe from my last post to make this, however you could also use bought elderflower cordial. I wouldn’t use the first Elderflower and Lemon Cordial recipe from my last post for this one, as the lemon flavour would be too dominant. 

This recipe is also easily doubled if you have a crowd, and leftovers can be used to make ice blocks too. 

Elderflower Strawberry & Rose Cordial

Ingredients: 

1L cloudy apple juice

125ml elderflower cordial

1.5 tbsp rosewater 

2 handfuls frozen strawberries 

fresh elderflowers to decorate, optional 

Method: 

In a jug with at least 2L capacity, stir together the apple juice, elderflower cordial, rosewater and frozen strawberries. Top up the jug with chilled water (and ice if desired). Sprinkle a few fresh elderflowers over the top, or save them to decorate each glass. 

Once the strawberries begin to thaw the cordial will turn a pink colour. Store in the fridge, will keep for a 5-7 days.

For more recipes showcasing the best of rose, check out my ebook Baking with Rose by clicking the link below!

How to Make Elderflower Cordial

I have always been a fan of floral flavours, and elderflower is no exception. I have bought a couple of different brands of the pre made cordial, but had never had the opportunity to make it myself. Every Summer I would see those lucky enough to have access to elderflowers make batches of cordial, even use it to infuse alcohol. I even found somewhere online that sold small elderflower plants, though that idea was quickly vetoed due to the vigorous nature of the elderflower plant, and our genuine lack of space for new plants in the garden. 

This Summer however, I finally had access to some fresh elderflower - via the edible flower online store Petite Ingredient. About ten days ago, I received an email from them saying elderflowers were not only in season, but on sale too. At $9.95 a punnet, they were still pricey considering I would definitely need more than one punnet. I decided to just do it and buy some regardless. I couldn’t pass up the opportunity to actually get my hands on some fresh elderflowers and I was curious to see how the whole ordering fresh flowers online worked in practice.

About a week later the elderflowers arrived. I had been eagerly awaiting their arrival and it was recommended that they go straight in the fridge once delivered. I had even briefed my Dad that they may be coming on a day I was at work, and said if they did to please put the whole thing in the fridge. Funnily enough they didn’t arrive that day, however an order from The Essential Ingredient did, so that ended up in the fridge instead! A few days later another order from The Royal Nut Company arrived (yes I have been shopping online a fair bit lately!), and yes that ended up in the fridge too. I think any delivery that looks like it is food related may end up in the fridge if I’m not home from now on!! 

When my Petite Ingredient order did arrive I set about making my first batch of elderflower cordial, which included lemon zest and an infusion time of about 36 hours. If you go with this method (see below recipe one), and live in humid conditions, definitely allow the elderflowers to infuse in the fridge. This method gave a super lemony fragrance and flavour, however I was looking for a more pure elderflower taste. 

The second batch (see below recipe two) only called for elderflowers and water to to be infused overnight. Again I did this in the fridge. You can see the difference in colour both recipes produced and I have to say the second batch was my favourite. I have used this recipe to create another elderflower drink in the next blog post. 

I have included both recipes here, however I would recommend the second one. Both produce between 600-700ml of cordial which can be stored in a sterilised glass jar in the fridge for about a month. 

Elderflower and Lemon Cordial (Recipe One)

Recipe One: Elderflower & Lemon Cordial

Ingredients: 

peeled zest of 2 lemons + 125ml lemon juice (approx. 3-4 lemons)

100g elderflower heads

500ml boiling water

325g caster sugar

Method: 

In a large bowl place the elderflowers and lemon zest and cover with the water. Ensure the elderflowers are submerged in the water. Allow to cool at room temperature. Once cooled, cover and place in the fridge (or other cool spot) for at least 36 hours. 

Once infused strain the mixture into a medium saucepan, pressing out as much of the liquid from the flowers as possible. The elderflowers and lemon zest can now be thrown out. 

Add the sugar and lemon juice to the liquid and heat on high heat for about 3 or 4 minutes, stirring until the sugar has dissolved. Once the liquid begins to simmer, remove from the heat and allow to cool before transferring to a sterilised bottle. Will keep in the fridge for about a month.

Elderflower Cordial (Recipe Two)

Recipe Two: Elderflower Cordial 

Ingredients: 

70g elderflower heads

750ml water 

75g caster sugar 

Method: 

Pick off all the elderflowers from their stems and add to a medium sized bowl. Pour over the water, cover and place in the fridge to infuse overnight. 

The next day, remove from the fridge and allow to come to room temperature for a couple of hours.

Strain the liquid into a medium saucepan, pressing out as much of the liquid from the flowers as possible. The flowers can now be thrown out. Add the sugar to the liquid and allow to gently simmer on medium heat, stirring until the sugar has dissolved. Reduce the heat and cook for a further 10 minutes, until the colour of the cordial has turned golden and it has thickened a little. 

Allow to cool, then transfer to a sterilised bottle, or use to make this Elderflower, Strawberry & Rose Cordial. Will keep in the fridge for about a month. 

Elderflower Cordial (Recipe Two)

L: Elderflower and Lemon Cordial (Recipe One) R: Elderflower Cordial (Recipe Two)

References: ‘The Modern Cook’s Year’ by Anna Jones (4th Estate, 2017), p.221; ‘Local is Lovely’ by Sophie Hansen (Hachette Australia, 2014), p.71. 

Ginger Snap Iced Tea

This iced tea is based on one served at the Sydney baking institution, Flour & Stone. Earlier in the year a friend and I spent the day in the city, wandering around the shops and stopping in at Flour & Stone for lunch. Lunch was delicious and we also ordered a carafe of their Ginger Snap Iced Tea to share. It was so nice, it immediately had me wondering how I could recreate it at home. 

The ginger snap element comes from Rabbit Hole Tea’s Ginger Snap tea which is  caffeine free. The Rabbit Hole Tea bar in Barangaroo also serves a great iced version of this tea - the Ginger Snap Iced Latte. This is my go to when I visit Rabbit Hole, and if you make extra concentrate of the tea you can keep it in the fridge and pour over milk and ice to make one at home. 

Iced teas like this one are extremely welcome at this time of year, especially with this heat wave we are experiencing here in Sydney at the moment. I also think it would make a nice caffeine free and alcohol free drink for New Years celebrations and Summer get togethers too. I often like to have a jug of this in the fridge and take some to work in one of those metal tea flasks that keep drinks hot or cold for hours, so I can enjoy a nice cold yet tasty drink while I’m at my desk.

Ginger Snap Tea by The Rabbit Hole Organic Tea Bar

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Ginger Snap Iced Tea

Ingredients: 

1L cloudy apple juice

5 tsp ginger tea (I used Ginger Snap from Rabbit Hole Tea)

pulp of two passionfruit 

a few springs of fresh mint 

Method: 

In a large jug (at least 2 L capacity), brew the tea in about 500ml of warm water. Leave for at least an hour (or longer if you want a stronger taste). Strain the leaves from the tea and allow to cool.

Once cooled, mix in the cloudy apple juice, passionfruit pulp and most of the mint leaves. Top up with chilled water and ice. 

Serve each glass with extra ice and an extra mint leaf or two. 

It will keep in the fridge for a few days, and the flavour develops amazingly over the first day, so if you have time make it the day before you wish to serve it. 

Lychee Rose Summer Cooler

The inspiration for this drink recipe came from a mocktail I tried at my birthday dinner late last year at The Glass Brasserie at the Hilton Sydney. It was a great night, with amazing food and the best company. My brother and his girlfriend travelled from interstate to surprise me on the night, which pretty much made it one of the best birthdays ever. 

Lychee Rose Mocktail at the Glass Brasserie

I chose the Lychee Rose mocktail, obviously because of the rosewater in it! I love rosewater, as I’m sure you have noticed, and can’t go past anything on a menu that contains it. And in this case, I’m very glad I tried it. Not only was it amazing, but it has inspired a Summer drink that can be made very easily at home. 

This recipe also showcases lychees while we have them in season, but canned ones (rinsed first) will work well too. I have been enjoying making this drink over the past couple of months, and I find it can last at least a week in the fridge (particularly if the lychees are freshly bought). I have also taken to buying more lychees than I need, pureeing and sieving them, and freezing the juice to use later. I also like making up some ice cubes with a few torn rose petals and a splash of rosewater to add to the jug or glass upon serving. This recipe is also really good frozen into ice block moulds, with a few chunks of lychee dropped into each - perfect for those super hot Summer days! 

On another note, this week marks the beginning of our kitchen renovation. It is a slightly daunting and exciting time, but does however mean I won’t be cooking almost anything but toast for quite a few weeks. I have however come prepared! These past couple of months I have been spending almost every weekend baking and shooting in order to have some recipes to share here during the kitchen renovation - this is the reason I have only posted one recipe on the blog this year! All my spare time has been taken up with the baking side of things! I look forward to sharing the end result with you when it’s all done, but until then I hope you enjoy the recipes to come over the next few weeks! 

Lychee Rose Summer Cooler

Ingredients: 

1L pineapple juice 

250ml cranberry juice

250ml water

5 tbsp rosewater 

12 fresh lychees, plus extra 

fresh rose petals, optional 

Method: 

You will need a jug of at least 2L capacity for this recipe. 

Puree the 12 lychees, and pass through a sieve to remove any lumps. Add all the ingredients, except the rose petals, to the jug and stir. Taste and top up with water if needed, add ice. 

Use rose petals and extra lychees to decorate when serving.

For more recipes showcasing the best of rose, check out my eBook Baking with Rose by clicking on the link below!

Raspberry & Rose Sponge Cake + Raspberry & Elderflower Cordial

These two recipes, raspberry & rose sponge cake and raspberry & elderflower cordial, are current favourites. They are great served together, or separately, and would be lovely additions to an afternoon tea or celebration over the warmer months. 

The flavours raspberry and rose are clearly firm favourites for me, and this cake in particular showcases how well they go together. 

Hopefully, now I have baked and posted these few recipes using flavours and ingredients I particularly love, I can move on to some new or different flavours than those I have been baking with recently. I saw a post on Instagram yesterday from someone who was talking about how they wanted to get more into cooking and was considering taking some classes. They then realised that they had enough cookbooks to inspire them to cook, and probably didn’t need to spend the money on classes! They resolved to try a new recipe from each of their cookbooks during this year. I think this is a great idea. As our cookbook collection spans at least 144 books, I think I should have enough inspiration and recipes to keep me going for a while, without always falling back on the flavours I love the most. 

So, I am giving myself a ‘cookbook challenge’. I am going to try and make something new from each cookbook I own. Hopefully I will discover some new favourites, and hopefully this will challenge me to tackle to daily dilemma that is dinner with more enthusiasm.

A small selection of the cookbook collection.

How many cookbooks do you have in your collection? Do you use them often? Let me know in the comments! 

Raspberry & Rose Sponge Cake

Ingredients: 

Butter and plain flour, for greasing cake tins 

4 eggs 

1/2 cup caster sugar

1 cup cornflour 

1 tbsp custard powder 

1 tsp cream of tartar 

1/2 tsp bicarbonate of soda 

1 tsp rosewater

Ingredients for Icing and Filling: 

2 cups icing sugar 

1/2 tbsp boiling water

3 tsp rosewater

pink food colouring

1 tbsp rose syrup

1 punnet raspberries 

1 cup of thickened cream 

edible flowers (fresh or dried), to decorate 

Method: 

Pre-heat oven to 200 degrees Celsius. Use a little butter to grease two (20 cm) sandwich tins, then dust them with some flour. Line the base of each tin with baking paper. 

Separate the eggs, and set the yolks aside. Place the whites into the bowl of an electric mixer and beat until they form stiff peaks. Add the sugar and the rosewater, and beat until the mixture has become stiff and glossy. Add the yolks and beat until just combined. Sift in the dry ingredients, and gently fold into the egg mixture using a large metal spoon.

Divide the mixture between the two tins, and bake for 20 minutes. The cakes will be ready when they are golden in colour and spring back when touched lightly. 

Line two cooling racks with baking paper. Remove cakes from their tins, and allow to cool on the prepared racks. Allow to cool completely before icing or filling the cake. 

Sift the icing sugar into a bowl, add the water and rosewater and mix to form a smooth, slightly thick icing. If the icing is too thick add more water, too runny, more sifted icing sugar. Add a small amount of pink food colouring, and mix to create a light pink icing.

Whip the cream with the rose syrup, then roughly chop the raspberries and gently fold into the cream. Spread the cream over one of the cakes (top side down). It is easiest to ice and fill the cake on the plate you will serve it on. Top with the remaining sponge cake, and ice the cake with the icing. Decorate with edible flowers. 

This cake is best served immediately after it is assembled, however, it will keep in the fridge for a couple of days. 

Original Recipe found in Country Style Magazine, November 2014 Issue, pp.76-77 (article: ’never too late’, recipe originally by Bill Bevan).

Raspberry and Elderflower Cordial

Raspberry & Elderflower Cordial

Ingredients: 

1/2 cup elderflower cordial

1 cup water 

1 litre cloudy apple juice 

handful frozen raspberries

For Ice Cubes: 

ice cube tray

water

raspberries 

Method:

Prepare the ice cubes the day before. Place small whole raspberries, or roughly chopped larger raspberries, into an ice cube tray. Cover with water and allow to freeze overnight. 

For the cordial, in a 1.5 litre capacity jug, add the elderflower cordial, water and apple juice. Top with a handful of frozen raspberries. Leave in the fridge to chill, and once the frozen raspberries have started to defrost, mix the cordial so it becomes stained with the red colour of the raspberries. 

Once ready to serve, add the raspberry ice cubes to the glasses and pour over the cordial. 

This recipe was originally published via Liveability.

For more recipes showcasing the best of rose, check out my eBook Baking with Rose by clicking the link below!

Passionfruit & Strawberry Iced Tea for Summer

Ok. I know my last post was based on passionfruit, but, it’s summer and they are so good at the moment! I also thought this recipe would be great considering how hot it has been in Sydney lately! 

This recipe was inspired by a drink I ordered at the T2 Tea House called ‘Summer Pash’. Technically the ingredients are the same, but my version comes out so different that it hardly ends up being the same thing. Which is good. Because now I can make it at home, and still enjoy their version at the Tea House! 

I found panama passionfruit during the week and used them here. I know I’ve said it before, but if you can get them, do. They are so good and the flavour is just so fantastic! 

This recipe makes about three litres. However, it is quite easy to halve the quantities and only make one and a half litres. 

Ingredients: 

2 litres of cloudy apple juice 

18-20 g green tea - I use ‘Green Rose’ from T2

800ml water, approx.

pulp from 3 panama passionfruit (or 5-6 ordinary passionfruit)

strawberries, to serve 

Method: 

Place tea in a three litre capacity jug (I use a jug that has a removable part for the tea). Heat the water to 80 degrees Celsius, or if using boiling water, allow to cool for a few minutes and add a little cold water to bring the temperature down. Green tea shouldn’t be brewed at 100 degrees Celsius. 

Pour the water over the tea, and allow to brew for 10-15 minutes. Once the tea has brewed, remove tea leaves from the jug. Using a fine strainer or sieve and extra bowl or jug, pour the tea through the sieve to remove any extra fine bits of tea. Rinse the original jug out and pour the tea back into the jug. You may want to pour the tea through the sieve again if there are still bits of tea left after the first time. Leave to cool for a while. 

Once the tea has cooled, add the apple juice and the passionfruit pulp to the jug. Stir everything in. Keep refrigerated. This iced tea tastes better when it has had time to infuse. I always make it the afternoon or evening before.  Add cut up strawberries and ice cubes to serve. You can add the strawberries to the whole jug of tea, I just find the tea won’t keep as long with the strawberries in. Without the strawberries, the tea should last in the fridge for 5-7 days. But really in Summer, how could it last that long?! 

 Originally Posted January 21, 2014.