Elderflower cordial recipe
Now that spring is in full voice, the mornings are filled with birdsong and the scent from the herb garden. We are lucky to have a couple of magnificent Elderflower trees that provide blooms and berries at various times of the year. The warmth and sun have brought out a fabulous display of elderflowers this year and the trees are heavy with the blossom. The delicate flowers are so numerous that we can pick plenty for this year’s elderflower cordial without making much impact on the display in the garden.
This elderflower cordial recipe has to be the perfect drink for a summer’s day, a splash of elderflower cordial topped up with sparkling ice cold water and a slice of lemon. Later in the evening a drop of the magic cordial in a glass of prosecco rounds of a hard day in the garden.
- 4kg white sugar
- 2.5lt Boiling Water
- 40 Elderflower Heads
- 150g Citric Acid
- 4 Lemons sliced, plus their grated rinds
- Shake elderflower heads to ensure they are free of insects.
- Place the water into a large saucepan and bring to the boil.
- Add the sugar and stir until dissolved.
- Add the grated rind and sliced lemon with the citric acid.
- Place the elderflower heads in a bowl and pour over the boiling water.
- Leave for at least 12 hours covered with cling film.
- Sieve the liquid, to remove the solids and strain through muslin to clarify.
- The cordial is quite concentrated so only a small amount is needed to make a refreshing drink. Sterilised bottles filled to the brim and stored in the door of the fridge will last 2 weeks, if you can keep it that long!