From the team at BBC Wildlife Magazine
All products were chosen independently by our editorial team. This review contains affiliate links and we may receive a commission for purchases made. Please read our affiliates FAQ page to find out more and read about how we write BBC Discover Wildlife reviews.

How to make elderflower and raspberry coulis

Elderflower and raspberry complement one another perfectly and the rose in the cordial makes it even more delicious.

Elderflower and raspberry coulis
Published: May 21, 2022 at 2:18 pm
  • Easy
Advertisement

Coulis goes well with pancakes, ice creams, creamy tarts and cheesecakes. Or serve it with sliced bananas for a simple but delicious dessert.

This coulis will keep in the fridge for a couple of days, or it can be frozen for later use.

Strawberries can be used instead of raspberries, and of course you can use plain elderflower cordial if you don't have elderflower and rose cordial.


Ingredients

  • 400g Raspberries
  • 100g Sugar
  • 1tbsp Lemon juice
  • 60ml Elderflower and rose cordial

Method

  • STEP 1

    Put the raspberries and sugar into a saucepan, and heat until the sugar starts to boil and the raspberries go mushy.

  • STEP 2

    Push through a sieve to remove the pips, using the back of a spoon to press the fruit pulp through.

  • STEP 3

    Add a tablespoon of lemon juice and 60ml of the elderflower and rose cordial. Taste, and add more lemon if you think it needs it.


This recipe is an extract from Eat Your Weeds! by Julie Bruton-Seal and Matthew Seal., published by Merlin Unwin Books.

Eat Your Weeds book cover

Main image: An elderflower drink. © Katrin Benary/Getty

Authors

Julie Bruton-SealHerbalist, iridologist and cranio-sacral therapist

Julie Bruton-Seal is a Fellow of the Association of Master Herbalists (AMH). She and husband Matthew teach courses and workshops in herbal medicine, foraging and distilling.

Goes well with

Advertisement
Advertisement
Advertisement
Advertisement

Sponsored content