A couple of sticks of rhubarb (to add that pink colour )
20 to 25 heads of elderflower
1 litre water
400 grams sugar
Some lemon juice or citric acid
Rhubarb and Elderflower Cordial
Put the water in a pan, bring to a simmer while slowly adding and dissolving the sugar.
Add the chopped rhubarb and cook for 10 minutes.
Add the elderflowers and lemon juice and simmer for 20 minutes.
Cover and leave overnight.
Strain through muslin or fine sieve, bring to the boil and bottle ( approx 2 wine bottles ).
Put an inch or two in a glass and top up with water, lemonade or white wine.
Will keep in fridge for two weeks.
Goff the Gardener