Elderflower cordial is a wonderfully refreshing, non-alcoholic summer drink that is easy to make at home (provided, of course, you have access to fresh elderflowers!) Unlike most purchased sodas, it doesn’t contain any artificial colours, flavours or preservatives.

Fortunately, elder trees are common here; in fact, the elderflowers for this cordial were collected from the back of our allotment!

The cordial is a concentrate that is diluted with water when serving. How much water you add is personal preference, we typically use about one part cordial to five or six parts water. Either still or sparkling water can be used, though it is especially nice with sparkling water.

This recipe is from my FIL’s brother’s wife, Anna.

1. First collect the elderflowers. You can cut the elderflower heads off, but the disadvantage to this is that you reduce the number of elderberries later in the season. A better way is to collect the elderflowers directly from the trees. Choose heads whose flowers have fully opened, but have not yet begun to turn brown. With one hand, hold a collecting container under the flower head (I used a jug, as having a handle made it easier), then with the other hand, gently pull the flower petals off into the container. I’ve discovered that the flowers are easiest to collect from elderflower heads that are fully open, if you choose heads whose flowers are not all fully open, the petals don’t come off easily. The flower petals from twenty elderflower heads will be around 500ml dry measure.

2. Zest the lemon and set zest aside. Cut white pith from around the lemon and discard. Cut lemon in half lengthwise and thinly slice.

3. Boil the water, and dissolve the sugar in it. In a large heat-proof glass or ceramic bowl, combine the sugar water with the elderflowers, lemon zest and slices, and citric acid. When cool, cover with cloth or cling film.

4. Stir daily with wooden or plastic spoon for four to five days.

5. Strain through a colander lined with muslin, and transfer to sterilised heavy glass bottles. (Sterilise bottles by swishing with boiling water, but make certain bottles are heavy glass or they may break.) Store in a cool place. Once opened, keep in fridge.

6. To serve, dilute with water to taste.

Makes about 1-1/4 litres (42 ounces), enough to make about 7-1/2 to 9 litres (8 to 9-1/2 US quarts) of prepared beverage.

Monique over at The Happy Vegenarian! posted some interesting info on hemp seeds the other day, including how to make hemp milk. She requested my recipe for nut milk, which is really easy to do, and only requires a blender, and something to strain the milk through.

The resulting milk is delicious… creamy and slightly sweet. I’ve also made cashew milk the same way and it’s just as yummy. It’s very nice in coffee, though it won’t foam for lattes.

I’ve made this nut milk before and sweetened it with maple syrup, but this time I used agave syrup. It was my first time using agave syrup, and it’s excellent! As sweet as honey, with a pleasant, mild flavour. Best of all, it can be bought at many major supermarkets, though it’s usually in a strange place. Sainsburys, for example, stock it in the “Free From” (allergy) section. It’s around £2.20 ($3.10) for a 250ml bottle… quite expensive, but cheaper than maple syrup.

This recipe is slightly adapted from one in Vegan Vittles by Joanne Stepaniak.

1. If you’re starting with unblanched almonds, first blanch them. Place almonds in a small pot, cover with boiling water and bring to a boil. Simmer for one minute, then remove from heat and drain. The skins will slip off easily. The almonds must be dry before going to the next step.

2. In a blender or clean coffee grinder, process almonds until they are a fine powder. If using a blender, loosen the almond powder from the bottom of the blender. If using coffee grinder, add almond powder to the blender.

3. Have the almost-boiling water ready. Add 125ml (1/2 cup) of water to the almonds in the blender, along with the maple or agave syrup and the vanilla extract, and process on medium until smooth. Keep the blender running.

4. Remove the cap on the blender lid, and turn the blender to high. Pour the remaining water, one cup at a time, through the lid opening while the blender is running, until it is all added. Blend until the mixture is smooth and creamy. If you stop the blender, DO NOT restart it with the blender full of hot liquid! If you find the milk needs further processing after you have stopped the blender, first remove most of the milk from the blender before restarting, then add it back whilst the blender is running.

5. When milk is thoroughly blended, strain it into a heat-proof container (I use a large glass Pyrex measuring jug) to remove any solids . When it has cooled, transfer to a storage jug and keep in the refrigerator.

Makes 750ml (3 cups).

Variation: Cashew milk — substitute 50g (1/3 cup) raw cashews for the almonds.

Frost came early this year. Like, a month earlier than last year! It’s been down to freezing overnight these last few days, and not above about 7C during the day (45F in Amerispeak). Anyhoo, that means it’s perfect weather for hot cocoa!

Ready-made cocoa mixes are generally made with bovine mammary secretions, but happily, you don’t need them! If you’ve got cocoa powder, sugar and soya milk (or other non-dairy milk), you can easily make your own mug o’ chocolatey goodness.

If you’re feeling decadent, you can top your cocoa with vegan marshmallows or whipped cream. (I usually have mine naked, though. My thighs thank me for this restraint.)

Vegan hot cocoa

1. Combine cocoa powder, sugar and water in a small saucepan over medium heat. Whisk to combine completely.

2. Gradually whisk in soya milk and heat until it’s very hot. Remove from heat and stir in vanilla extract, if using.

3. Pour into a mug and serve. If you want it to look foamy, like in the photo, pour all but a couple tablespoons into a mug, then whisk the remaining bit until foamy and top up the mug.

Makes one serving.

Variations:

• Peppermint hot cocoa: Add a couple drops of peppermint extract.
• Orange hot cocoa: Add a couple drops of orange extract.
• Cafe mocha: Use hot cocoa instead of regular soya milk in a latte.