|Windmill was looking lovely
Had a great morning at Windmill, which was looking beautiful, but it was a lesson in looking at the weather radar. Spent about 2 hours solid watering, then it POURED!
Well done to Hassan, Joyce and Alex for all their hard work, and hopefully they'll enjoy the fruit of their labours - everyone took home a punnet of strawberries, and Tracey has used the extra to make strawberry and elderflower cordial and strawberry jam for us to enjoy on Thursday!
|Hassan did great work watering.
Alex made time to pick the flowers too
And the heavens opened!
you will need:
5 unwaxed lemons,
2 pints / 1 litre of water
2lbs /1kg of sugar
- Use a potato peeler to take the lemon zest off the lemons and set aside.
- Stir sugar into the water, and bring to the boil.
- Add the zest to the syrup and boil for a few minutes longer, then remove from the heat.
- Juice the lemons, then chop them into chunks and add both to the syrup, along with the flowers. Stir thoroughly and cover with a scalded and rung-out tea towel.
- Leave to infuse for 24 hours.
- Put the strawberries in a pan with a cup of the liquid and heat gently until the fruit is soft.
- Pass the strawberries through a sieve into the elderflower liquid.
- Fill some jars or bottles with boiling water to sterilise them, then empty.
- Strain the juice into a jug and use to fill the bottles.
- Fish out a few of the larger slices of lemon zest to add to the bottles then seal them.
- Alternatively, add the juice to ice-cube trays and freeze.
- Juice will keep for about 1 month in the fridge, or 6 months or more in the freezer. Dilute with water to taste or use as an ice-cream syrup or to flavour jellies.
- An added touch is to make this when you make strawberry jam, and use the strained liquid to wash the remaining jam from the sides of the pan to push in even more strawberry flavour and colour.