50 grams citric acid
2lbs sugar in 3 pints water
Wash flowerheads and quarter oranges and lemons. Dissolve the sugar in the water over heat and simmer for 5 minutes. Allow to cool.
Pour sugar syrup over flowerheads and oranges and lemons. Add citric acid.
Stir twice a day for three days. Decant through a sieve into bottles.
To serve dilute with still or sparkling water.
The sun came out on Saturday so we hit the beach for sausage sandwiches and a play in the sand. Crow Point sits at the end of Saunton Sands and can be reached by car heading out of Braunton to Velator.
Love it or hate it, Damien Hirst certainly knows how to cause a stir. The Quay restaurant is packed and the harbour is buzzing. Another great reason to head to Ilfracombe this weekend. You can find out more information about Damien Hirst on Artsy.
We set off from Ilfracombe in the morning for a 12 mile walk along the coastal path taking in all of our favourite places; Ilfracombe Tunnels, Lee Bay, Bull Point, Morthoe, Barricane, Woolacombe and Putsborough beaches and finally Baggy Point. We arrived mid afternoon in Croyde in time for tea at Sandleigh.
30 elderflower heads
1 litre water
30g citric acid
Shake any bugs off the flowerheads and place in a large pot. Boil the water with the sugar and citric acid until dissolved then cool slightly and pour over the elderflowers and lemon. Leave to infuse for 3-4 days in the fridge. Strain through a cheesecloth and decant into bottles.
It's a bit of a guilty pleasure in these parts because for a long time Ilfracombe has had a less than glowing reputation. But it does have a good deal of charm; we love the faded architecture, the harbour and its cliff backdrop, The Quay restaurant, St Nicolas' Chapel on the hill, Tunnels beaches, the Playhut, the Landmark Theatre and Bicclescombe Park. A great place to go when it's sunny but too cold for the beach, definitely not when it's raining.