Russian Buttermilk/Seabuckthorn/Carrot drink
Seabuckthorn Schnapps
Seabuckthorn Compote
Elderflower and Seabuckthorn Berry Cordial is a traditional British recipe for a drink flavoured with both wild elderflowers and wild seabuckthorn berries. The full recipe is presented here and I hope you enjoy this classic British version of Elderflower Cordial.

Elderflower and Seabuckthorn Berry Cordial
Origin: British Period: Traditional
It's the pollen of the elderflower that gives this drink it's taste and flavour. Only pick elderflowers that are completely open and where you can see the pollen. Discard any flowers that have over-ripened (ie turned brown) as these will not have any pollen. You can gain more information on elderflowers and elderberries on my wild food guide page. Note that elderflowers are available in spring and seabuckthorn berries are available in late autumn. It's best to freeze the berries over winter and to use fresh elderflowers. The seabuckthorn berries make an excellent substitute for the lemon slices and citric acid used in traditional elderflower cordial. Ingredients:

20 large elderflower heads
1.8kg [50 oz] granulated or caster sugar
1.2l water [36 oz]
zest of 2 lemons, thinly pared
200g [6.6 oz] frozen seabuckthorn berries
Preparation

Method:

Check the elderflowers to make sure that there aren't any clinging insects then place them in a large bowl along with the pared lemon zest. Meanwhile add the sugar, water and seabuckthorn berries to a large pan and bring to the boil.

When all the sugar has dissolved pour the hot syrup over the flowers and stir to combine. Keep stirring for a few minutes to make sure that all the elderflowers are covered in syrup then cover with a clean cloth and leave for 24 hours to infuse.

The following day sieve the cordial through a strainer lined with muslin and pour into thoroughly-cleaned glass or plastic bottles. Screw the lids on tightly and store in a cool cupboard. To serve dilute with sparkling water (or sparkling wine) to taste and pour over ice cubes in a glass. The cordial also works well in sorbets and ice cream and can be used in a vinaigrette or even as a marinade for chicken breasts.