Elderflower cordial

We recently decided that we should start playing tennis since we have 2 tennis courts just a 3 mins walk away. One early Sunday morning we made our way there and noticed that there were 2 Elderflower trees just beside the court! I've been looking out for them here in the UK ever since we saw so many whilst we were on holiday in Slovenia. So I was pleasantly surprised to find them here, away from the roads, a good thing as I've read that it's not such a good idea to pluck those by the roadside since they are contaminated with the petrol fumes.

After a good hour of playing tennis for the first time in years, we quickly plucked some elderflowers and made our home. Believe me when i say that I ached like no one's business for the next few days! Gosh! I haven't ached like that in ages!!

I immediately search for recipes once we got home and for once, I actually had all the ingredients for some impromptu cordial making including citric acid! Something my hubby bought when we visited Brixton market recently. 

This takes 24 hours to brew before it's ready so don't be too impatient!

Ingredients (Adapted from the Good Food Channel)

20 small heads of elderflower

500g caster sugar

750ml water

1 unwaxed lemon

30 g citric acid

Method

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl. (I soaked the elderflowers for a bit to clean it a bit more but beware that some of the flavour will be wasted when the water is poured away)

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin , and pour into sterilized glass jars/bottles. Screw on the lids and pop into the cupboard ready to use. Keep in the refrigerator once opened.

Note: I sterilized the jars by washing them in hot soapy water and placing them in a 120deg oven to dry. Thanks to Dish Piglets and Mondomulia for the tips via Twitter!

Pearl Barley Water

In most Chinese households in Singapore, Barley Water is a popular and healthy drink. One known to have a cooling effect on our bodies so what does one do when it's hot outside? Yes! make this drink! :) The barley grains are also a good source of fibre, has anti-oxidant and healing properties so it's better to eat rather than discard the grains to enjoy the full goodness from it. Also, the best thing about it is that it's so easy to make!!!

Ingredients
100g Pearl Barley (Rinsed under running water)
3 Pandan/Screwpine Leaves (Rinsed and tied into a knot) - Optional
10 candied winter melon - Optional
1.2l of water
Rock Sugar to taste

Pandan/Screwpine Leaves

Candied Winter Melon

Method
1) Place Pearl Barley, Pandan Leaves, Candied Winter Melon and water in a pot and bring to boil.
2) Once boiled, lower the heat and simmer for about 45 mins.
3) At this point, add rock sugar to taste. I didn't add any as the water was already slightly sweet from the candied winter melon.
4) Strain off the grains immediately as it'll start to soak up the liquid if it's left sitting in the water. Just add the grains back to the water once you've scooped it into a cup.
5) Drink hot or cold. It's pretty refreshing when it's cold.