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
- Katy Newton