Elderflower Cordial

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Elderflower Cordial

Elderflower Cordial

1 kg Granulated sugar

1 litre boiling water

50 g citric acid or juice 2 large lemons

zest of 2 large lemons

15 elderflower heads, stalks removed

Elderflower Cordial

1 kg Granulated sugar

1 litre boiling water

50 g citric acid or juice 2 large lemons

zest of 2 large lemons

15 elderflower heads, stalks removed - best picked on a warm, sunny morning!

 

Add sugar to water in large saucepan and heat to dissolve and create your syrup

Add citric acid or lemon juice

Leave to cool

Add flowers and stir. Leave overnight.

If you’ve got brew bag or a net produce bag (like you get instead of paper bags in the supermarket) pop the flowers in there with something to weight it down (like a small, clean saucer) beneath the surface of the syrup. This helps stop the flowers oxydising and going brown which gives you a clearer cordial.

Strain into a sterilised bottle and keep in the fridge.

Alternatively freeze in an ice cube tray, transfer to a bag when they’re frozen and defrost when you need it.

 

Use it to make

Cocktails – Elderflower Bellini with sparkling wine

Elderflower Drizzle Cake

Gooseberry & Elderflower Fool – layers of gooseberry compote mixed with elderflower and cream or yoghurt

Strawberry & Elderflower Eton Mess – whizz strawberries with a dash of elderflower and layer with cream and broken meringue

Vinaigrette – mix a dash of elderflower cordial with olive oil, vinegar and Dijon mustard – give it a shake

 

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  • Katy Newton