So courtesy of my close friend Jenny of Wombat Barn we discovered the many benefits of this Daylesford Linden Tree Avenue leading up to the Botanical Gardens. The virtues of this long prized tree is plentiful. Get in quick, as your opportunity to benefit from its floral delights is short lived… But do try this cordial recipe.

INGREDIENTS

25 bunches of linden flowers (about 6 flowers per bunch)
1.8kg granulated or caster sugar
1.2lrs water
2 unwaxed lemons
75g citric acid

INSTRUCTIONS

Check the linden flowers to make sure that there aren’t any clinging insects then place them in a large bowl. Meanwhile add the sugar and water to a large pan and bring to the boil. While the sugar syrup is heating prepare the lemons by paring the zest in wide strips (add this to the linden flowers). Cut the ends from the lemons and and slice them thinly, adding these slices to the linden flowers. When all the sugar has dissolved pour the hot syrup over the flowers and stir-in the citric acid. Keep stirring for a few minutes to make sure that all the linden flowers are covered in syrup then cover with a clean cloth and leave for 24 hours to infuse.

The following day sieve the cordial through a strainer lined with muslin and pour into thoroughly-cleaned glass or plastic bottles. Screw the lids on tightly and store in a cool cupboard. To serve dilute with sparkling water (or sparkling wine) to taste and pour over ice cubes in a glass. The cordial also works well in sorbets and ice cream.