Breakfast & Brunch/ Drinks

Acacia Flower Cordial

May is the month when acacia trees are in full bloom. Recently I have been in the mountains just north of Barcelona where nature is generous and plentiful. Many wondered why do I pick-up acacia flowers. The gentle perfume of these flowers make it a delicacy: you can eat it raw in salads, include them in omelettes, tempura-fry them in pancake batter or simply eat them directly from the tree to enjoy their sweetness!

Fermented drinks are back in full swing these days. I am following on social media a Romanian plant and tradition lover who often inspires me testing all those “forgotten herbs & flowers” our grandparents loved and used. This is my second year making the acacia cordial. It is easy, great fun, tastes like a sparkling wine (no alcohol though) and I love making it from scratch, knowing that it has not seen any site of a shop!

Making Acaccia Flower Cordial in a 5 liter jar by letsforkandspoon
Acaccia flower cordial view from upon with blue table background by letsforkandspoon
Bottled Acaccia Flower Cordial by letsforkandspoon

Acacia Flower Cordial

Print Recipe
Serves: 4.5 liters Cooking Time: 10 mins

Ingredients

  • 30 acacia flowers
  • 4 liters of water
  • the juice of 1 lime
  • 1 lemon
  • 400 gr of honey/raw sugar
  • a large 5 liter glass jar

Instructions

1

Take a large 5 liter glass jar

2

Add the honey/sugar and mix it with the water

3

Add the lime juice and the lemon cut in slices

4

Put in the acacia flowers and stir well

5

Cover with a piece of cloth so the composition can breath and the fermentation can work

6

Leave it for 4-5 days, mixing with a wooden spoon in the mornings and evenings

7

Talk & show your love to the acacia flowers (the cordial will taste even better!)

8

On the last day filter the flowers and lemon slices and pour the drink into bottles and store in the fridge

9

Watch out, the fermentation will continue even in the fridge. That's why you can open the bottle taps every second day to avoid little explosions

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