I always feel the preserving season is really underway when the elderflower come out & I make Cordial. I use this same recipe, below, every year. I am afraid I don’t know it’s original source as it was given to me but it is a good recipe and makes a fragrant and delectable syrup which you dilute to drink or that you can pour over ice cream for a wonderful summer treat. It keeps for months and months as long as your bottles are well sterilised but can also be frozen. This recipe makes about 1.5litres.
You will need…
20 large elderflower heads
1.8kg Granulated sugar
1 Litre of water
75g Citric acid (you will need to buy this from a chemist – tell them you want it for cordial)
Place the elderflowers in a large bowl. In a pan mix the sugar and water and bring to a gentle boil, stir until all the sugar is dissolved. Pour this mixture over the elderflower and stir in the citric acid. Grate in the zest of both lemons and then slice the lemons and add the slices to the bowl. Cover and leave for 24 hours before straining through a double muslin. Decant into sterilised bottles and store in a cool dark place.
You can drink this cordial almost instantly once it has been decanted however after a couple of weeks the flavour develops a little more. I can never resist a little taste when it’s first made – it has a lovely freshness at this stage.
Please be careful Elderflower is a tree or large shrub with sprays of white flowers that later turn to deep purple berries, it has a distinctive smell. Be certain that what you are picking is Elderflower! Some people have mistakenly picked cow parsley as the flowers are similar but this grows up from the ground on tall stems. Cow parsley is poisonous! However, after a little familiarisation elderflower is very easy to identify so don’t be put off, give it a go!