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Ingredients

• 1 & 1/2 shots Ursus Slow berry vodka
• 1/2 shots Crème de Cerise
• 1 shot Boozeberries wild Blueberry liqueur
• 1 shot Lemon juice
• 3/4 shot Elderflower cordial
• 7 Fresh Blueberries

Instructions

1. In a cocktail shaker muddle 7 blue berries, add all ingredients to the shaker and shake with regular ice.
2. Fill a highball style glass up with crushed ice and pour the contents of the shaker.
3. Dome the glass with more crushed ice. For the garnish simply get 3 blue berries of all different sizes and put them on a small cocktail stick. It looks great.

Boozeberries

Labels: Blueberry, Boozeberryade, blueberries, cocktail, cordial, elderflower

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!
Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional.

Summer Pudding
Serves 6-8

• 8 large slices thick white bread
• 55g/2oz caster sugar
• 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries
• 3 tablespoons Thorncroft Nettle Cordial

1.1 litre/2 pint bowl

1. Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
2. Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
3. Simmer gently for 5-6 minutes. Remove from the heat and allow to cool.
4. Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices.
5. Place a saucer or plate on the top with a weight. Refrigerate overnight.
6. Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.

Wild Nettle Cordial

Labels: Penederyn, cordial, nettle, pudding, summer, thorncroft

Serves 4

• 200g blackcurrants
• 100g Belvoir Organic
• Blackcurrant Cordial
• 20g lavender sugar
• 150g custard sauce
• 150g Greek yoghurt
• 100g whipped double cream

For the shortbread

• 110g butter
• (room temperature)
• 50g lavender sugar
• 175g plain flour

method

1. Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick.
2. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour
3. To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool.
4. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants.
5. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compote and again a shortbread biscuit and then a spoonful of fool and finish with a shortbread biscuit dust with icing sugar and spray with a little of the sauce from the compote and garnish with mint.

Notes

For a quicker option with slightly less fuss layer the fool and compote in a glass dish and serve the shortbread separately.

To make lavender sugar simply put a few sprigs of lavender in with a jar of castor sugar and leave for a week.

Labels: Lavender, belvoir, blackcurrent, cordial, shortbread

Ingredients

• 1 Pack of frozen Puff Pastry
• 2 Punnets of fresh Strawberries
• ½ Pint of Cream
• 4 tbspns of Elderflower Cordial

Instructions

1. For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar.
2. Roll the pastry out into 3 oblongs 12cm x 26cm.
3. Soak the Strawberries in the Elderflower Cordial for 1/2 an hour.
4. Whip the cream until firm, then layer the cream on the pastry and top with strawberries.
5. Repeat on the next layer and top with the third sheet of pastry.
6. To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time. Pour over the top of the slice and serve.

Labels: cordial, elderflower, pastry, recipe, recipes, strawberry

Ingredients

• 3-4 scoops of good quality vanilla ice cream
• 4 Fresh Apricots
• 75g Castor Sugar
• 2 tbspns of Elderflower Cordial
• 3 fl oz of water

Instructions

1. Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar.
2. Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream.

Buy Bottle Green Cordials

Labels: apricot, cordial, cream, elderflower, recipe, recipes, vanilla

Ingredients

• 2lb (800g) Cox¹s apples
• 4 tbsp elderflower cordial
• 8oz (200g) butter or margarine
• 8oz (200g) castor sugar
• 8ox (200g) self raising flour
• 4 eggs

Instructions

1. Peel and roughly chop the apples into a large pie dish.
2. Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar.
3. Whisk the eggs and add to the sugar and butter mixture.
4. Fold in the flour and spoon over the apples.
5. Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen.

Buy Bottle Green Cordials

Labels: apple, cake, cordial, elderflower, recipe, recipes

Ingredients

• ½ pint (280ml) double cream
• 2 egg whites
• 1 tbsp white wine
• 3 tbsp elderflower cordial

Instructions

1. Blend the elderflower cordial with the white.
2. Whisk the cream and stir in the wine and cordial.
3. Now whisk the egg whites until stiff and fold into the cream.
4. Spoons the cream into glasses and chill for at least 30 minutes.

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Labels: cordial, elderflower, recipe, recipes, syllabub

Ingredients

• 30ml (2 tablespoons) Spiced Berry Cordial
• 30ml (2 tablespoons) Red Wine Vinegar
• 30ml (2 tablespoons) Tomato Ketchup
• 1 teaspoon Grain Mustard Milled Pepper to taste

Instructions

1. Blend all the ingredients together and use a marinade and basting liquor for duck, Chicken and Pork.
2. Cover all raw joints in the marinade and refrigerate for 4 hours or overnight. Use marinade for basting during cooking and in the final sauces.
3. Serving Suggestion Lightly score the skin on Margret Duck breasts and marinade as above.
4. When required, remove from marinade, season and gently fry skin side down until Crisp and coloured, turn and baste skin with marinade.
5. Continue cooking in the oven for further 8 to 10 minutes using the remaining marinade to baste and glaze.
6. Stand for a couple of minutes before carving and presentation.
7. Serve the conflict of Cranberries or similar red fruits warmed in Spiced Berry Cordial and garnish to put watercress.

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Labels: berry, breast, cordial, duck, marinade, recipe, recipes, spiced

Limeflower Sorbet

Ingredients

• 280 ml limeflower cordial
• 280ml water

Instructions

1. Boil and reduce by half.
2. Freeze for one hour, then beat to prevent ice crystals forming.
3. Return to the freezer for at least 3 hours to freeze completely.
4. Remove from the freezer 20 minutes before serving to allow the sorbet to soften slightly.

Buy Bottle Green Cordials

Labels: cocktail, cordial, limeflower, lollies, presse, recipe, recipes, sorbet

Ingredients

• 2 Salmon Fillets weighing 4 -5 oz
• 1 packet of Puff Pastry
• 2 teaspoon grated fresh Ginger
• 1 Clove of crushed Garlic
• 1 tbspn chopped fresh Coriander
• 1 Spring Onion, finely sliced
• 3 tbspns of finely chopped Chives
• 4 tbsps of Ginger and Lemongrass Cordial

Instructions

1. Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl.
2. Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way.
3. Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce.

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Labels: cordial, ginger, lemongrass, pastry, recipe, recipes, salmon, thai