Elderflower Cordial

A classic springtime drink, this cordial also makes a lovely warm drink for colder days… Elderflower blossoms can also be used to make fritters, jams or even champagne!

Serves 24 people


 

  • 2 kilo(s) caster sugar
  • 2 liter(s) water
  • 1 small sachet of citric acid (optional*)
  • 2 unwaxed lemons
  • 25 heads of elderflower blossoms

 

  1. Bring the water to the boil in a large stainless steel pan.
  2. Add the sugar and citric acid and allow them to dissolve.
  3. Remove the pan from the heat.
  4. Wash and dry the lemons and elderflowers.
  5. Finely slice the lemons and add them to the pan with the elderflowers.
  6. Making sure that the elderflowers are submerged, cover the pan and leave for 1 – 4 days.
  7. Strain through muslin and store in sterilised bottles.

Method

  1. Bring the water to the boil in a large stainless steel pan.
  2. Add the sugar and citric acid and allow them to dissolve.
  3. Remove the pan from the heat.
  4. Wash and dry the lemons and elderflowers.
  5. Finely slice the lemons and add them to the pan with the elderflowers.
  6. Making sure that the elderflowers are submerged, cover the pan and leave for 1 – 4 days.
  7. Strain through muslin and store in sterilised bottles.

Ingredients

 

  • 2 kilo(s) caster sugar
  • 2 liter(s) water
  • 1 small sachet of citric acid (optional*)
  • 2 unwaxed lemons
  • 25 heads of elderflower blossoms

 


*Citric acid is usually kept behind the counter at your local chemists and a small sachet usually costs £1-2. Some recipes replace this ingredient with a small amount of vinegar.

Additional tips:

Dilute to taste with ice cold still or sparkling water. The cordial will keep for a few weeks in the fridge but keeps for much longer in the freezer.

 

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