Bottled

The elderflower cordial we started at the weekend is ready, so I've strained the fruit, squished the juice out, and bottled the cordial. As before, it's in pint milk bottles, about three-quarters full (which we find a convenient quantity), and is now in the freezer.

The recipe calls for two days of steeping, but longer does work well. However, you have to be scrupulous about sterility. Given that I also make wine, this is something I'm used to!

The wine will need until, roughly, the weekend, before it gets strained into a demi-john. I'll probably try to get the elderflower rosé and hedgerow port going at the same time; the airing cupboard will then be full of demi-johns! Which is, perhaps, as it should be.