Recipes
Elderflower Cordial
Elderflower season is one of my favourite moments of early summer. The flowers open across the fields and hedgerows. Making cordial from them has become a small yearly ritual for me. It’s simple, calming and fills the kitchen with the soft scent of June.
Below is the recipe I use at home. It makes a beautifully light cordial that keeps well for a few weeks in the fridge, and freezes perfectly in ice‑cube portions.
Ingredients
- 30 to 40 fresh elderflower heads
- 1 kg granulated or caster sugar
- 1.5 litres water
- 2 to 3 large lemons, scrubbed and sliced
- 50 g citric acid (you can get this from a chemist)
Method:
Prepare the flowers:
Pick the elderflowers on a dry, sunny morning when they are fully open. Gently shake them outside to remove any insects. Do not wash them, as the pollen holds much of the flavour. Trim away the thicker green stalks.
Make the syrup:
Place the sugar and water in a large pan and warm gently until the sugar has dissolved. Bring it to a light boil for a minute or two, then remove from the heat.
Combine:
Allow the syrup to cool slightly until just warm. Add the citric acid, the sliced lemons and the elderflower heads. Make sure the flowers are fully submerged.
Infuse:
Cover the pan with a clean tea towel or lid and leave it to steep for 24 hours in a cool, dark place. Stir occasionally.
Strain:
Line a fine sieve with muslin and strain the mixture into a clean bowl. Press lightly on the flowers and lemons to release as much flavour as possible.
Bottle and store:
Pour the cordial into sterilised bottles or jars. Keep it in the fridge and use within a month. It also freezes well. Pour into containers or ice‑cube trays and freeze for longer storage.
Serving:
Dilute to taste with still or sparkling water. It is also lovely in a gin and tonic or a glass of cava on a warm evening.
Foraging notes:
Pick only real elderflowers (Sambucus nigra). They grow in flat, creamy white clusters with a gentle floral scent. Avoid any plants you are unsure of.