So like promised, here is the recipe for Elderflower cordial:
Prep time: 20 Minutes
Cooking time: 10 Minutes
20 fresh Elderflower heads, stalks trimmed
1.5 Litres water
2.5 Kg Sugar (granulated or caster)
2 Unwaxed Lemons
85g Citrus acid (Edible)
1. Put the sugar and
water into the largest saucepan you
have. Gently heat, without boiling, until
the sugar has dissolved. Give it a stir
every now and again. Pare the zest from
the lemons using a potato peeler, then
slice the lemons into rounds.
2. Once the sugar has dissolved, bring the
pan of syrup to the boil, then turn off
the heat. Fill a washing up bowl with
cold water. Give the flowers a gentle
swish around to loosen any dirt or bugs.
Lift flowers out, gently shake and transfer
to the syrup along with the lemons, zest
and citric acid, then stir well. Cover the
pan and leave to infuse for 24 hrs.
3. Line a colander with a clean tea towel,
then sit it over a large bowl or pan. Ladle
in the syrup - let it drip slowly through.
Discard the bits left in the towel. Use a
funnel and a ladle to fill sterilised bottles
(run glass bottles through the dishwasher,
or wash well with soapy water. Rinse,
then leave to dry in a low oven).
The cordial is ready to drink straight away
and will keep in the fridge for up to
6 weeks. Or freeze it in plastic containers
or ice cube trays and defrost as needed.
- Once you have filtered out the flowers and lemons, bring the mixture to the boil again before bottling it, this will help keep it a bit longer.
- For a refreshing summer drink, mix the Elderflower cordial with sparkling wine and fresh mint leaves. Serve on ice.
Recipe taken from BBC Goodfood, created by