While picking elderflowers for elderflower cordial, Sylvia and I discovered that the cherries and black raspberries were ripening.
We added the zest of 2 lemons and 2 oranges to our flowers and poured 6 1/2 c. of boiling water over it. We covered it to steep for 24 hours.
We made kimchi in the meantime.
After steeping we added 4 c. organic cane sugar, and the juice from the zested fruit, brought it all to a boil and poured into sterilized quart jars. From what I understand, I need to add citric acid if I plan on preserving this in the pantry, but these won't last that long anyway. We dilute with about 3 parts water to 1 part cordial for ice-lollies, or add to sparkling water for elderflower soda. So refreshing! I was inspired by the recipe from The River Cottage Preserves Handbook, but made a few small changes.
Sylvia also picked a handful of black raspberries and lots of spearmint to add to the nettles that Camille had picked for sun tea. I love the four-year-old forager/kitchen helper/gardener enthusiasm! She'll often jump up and down shouting in glee, "I picked lamb's quarters for you!" or somesuch thing.
In other news, we found a loverly lil' swimming lake/beach at a state park about 15 minutes away! Aaaaah, life is good.