Or possibly it will be someone like me picking hawthorn flowers. The hedges around the farm are white with blossom and on a hot sunny day (like today) the sweet, intense smell can be quite overpowering. Once the flowers start to age and turn yellow, their scent turns to a sickly smell with a touch of public lavatory pong. In my opinion.
But at the moment they are perfect for gathering. At the weekend I shall use some of the flowers to flavour a panna cotta but today I’ve made some Hawthorn Flower cordial. I dropped in a few of the pink flowers, which is why it’s such a glorious colour.
To make Hawthorn Cordial:
Take 5 cups of flowers (snip off the green stems) and put them in bowl, picking them over for any stray bugs.
Dissolve 2 cups of sugar in 2 cups of water over a low heat and then increase the heat and boil for three minutes. Pour this over the flowers, give it a good stir and then return to the saucepan. Bring back to the boil and then take off the heat and add the juice of a large lemon or 2 limes.
Leave your cordial to cool and then pour through a sieve into a sterilised bottle.
This should keep for a couple of weeks in the fridge. Dilute it with water or soda water.