I love this time of year when everything is in bloom. Even better is the fact that I can forage elderflower during a walk and use it in baking and cordials. This year I’ve looked for new ideas online and come across a recipe Elderflower Delight on River Cottage which I’ve altered to make vegan.
Using the recipe I found online o started by adding 700g caster sugar to a very large pan with 300ml of water and plenty of fresh lemon juice. Switch on the heat to a medium point and heat whilst stirring until all the sugar has dissolved.
Mix together 100g corn flour and 100ml of water into a smooth paste and pour into the liquid, stir through then add a tablespoon of pectin. Stir using a whisk and bring the mixture to the boil. When boiling the mixture will start to thicken. Turn the heat down to a simmer.
At this point it’s time to add the elderflower. Remove the flowers from the elderflower sprigs (approx 20 sprigs) and wrap into a tied up muslin bag or cloth. Place it into the mixture so it is underneath and continue to simmer for 20 minutes before removing the elderflower.
Once simmered you should have a very thick and gooey Turkish Y mixture. Whilst you allow it to cool a little bit line a large tray with baking paper and dust with a 50:50 mix of icing sugar and corn flour. Pour the mixture into the dish, cover with paper and leave to set in a cool, dry place. I left mine overnight in the pantry.
Once fully set and fairly rubbery dust with more icing sugar and cornflour mix. Cut into pieces and roll the sides in more sugar (in for a penny in for a pound) and then enjoy as a delicious summer sweet.
This gluten free and vegan sweets are lovely. I hope you enjoy them too.