8 heads elderflower
2 lemons, zest and juice
2 cups gooseberries
¼ cup honey
¾ cup sugar
Gooseberry and Elderflower Cordial
Prosecco (OR other bubbly wine of choice OR sparkling water)
Wash the elderflower heads and then pick off the flowers leaving the thin pieces of stem only, discard the thick bottom part of the stem. Boil the 750ml of water.
Place the picked elderflower in a bowl and cover with the boiling water. Add the zest and lemon juice. Cover the bowl with a clean tea towel and then allow to steep for 24 hours before straining through a fine sieve or muslin. Place the gooseberries in a pot and add the strained elderflower water and honey. Bring to the boil and simmer until the gooseberries are soft and starting to break down. Strain again through a fine sieve or muslin and then bottle in hot sterilised bottles. Allow to cool and then refrigerate in preparation for making the drink.
Fill a champagne glass 1/3 full with the chilled cordial and top with chilled prosecco or alternatively if using sparkling water fill a class with ice, pour in cordial to half way up glass and then top with the sparkling water.