Elderflower cordial is one of the most rewarding and easiest things to make. Grab a basket and get picking.
Depending on the weather, elderflower can be picked during late May and June. It’s at its best when the sun has been on it for an hour or two and the flowers are dry. I always remember it’s time to pick when Wimbledon begins. Our easy elderflower cordial recipe is a store cupboard essential, and can enhance many dishes and drinks, as well as being delicious to drink simply diluted with water, still or sparkling.
Easy elderflower cordial recipe (makes 6 x 500ml bottles)
20 heads of elderflower
1.8 kg (4lb) granulated or caster sugar
1.2 litres (2 pints) water
50g (2oz) citric acid
- Place the heads of elderflower in a large bowl. Remove any leaves and as much stalk or wildlife as you can.
- Boil the water and add the sugar, stirring until dissolved. Leave to cool.
- Once cooled, pour the water over the elderflower and add the citric acid.
- Using a potato peeler or sharp knife, peel the lemons and slice the fruit.
- Add the peel and fruit to the bowl.
- Leave the mixture in the cool for 24 hours before straining.
The mixture is now ready to be used or stored.
- This should make enough to fill 6 x 500ml bottles.
As a prelude to summer, try making sparkling elderflower wine.