Elderflower Cordial
At the end of May and the beginning of June, the elder trees around the farm burst into bloom.
Every year, their creamy-white flower heads fill the air with a wonderfully sweet fragrance, announcing the arrival of early summer.
Infusing the blossoms into a cordial is a beautiful way to capture that scent and flavour for the months ahead.
Dilute it with still or sparkling water for a refreshing summer drink, use it to sweeten cakes and bakes, or add a splash to a dressing for a summer salad. It's also delicious stirred through fresh strawberries.
For the best flavour, pick the elderflower heads on a warm, dry, sunny day. Choose flowers that are freshly opened and creamy white, then snip them from the tree just below the flower head.
To serve, dilute the cordial with 4 parts water or sparkling water to 1 part cordial, or to taste.
Preparation time: 20 minutes, plus 24 hours infusing
Makes: about 2 litres
-
Ingredients
• 35 freshly picked elderflower heads
• 1 kg sugar
• 1.5 litres water
• 4 organic, unwaxed lemons, scrubbed and sliced
You'll also need
• Four 500 ml sterilised bottles with tight-fitting lids
• A funnel
• A fine-mesh sieve
• A very clean tea towel or a piece of cheesecloth
-
Method
Gently shake each elderflower head to remove any insects or debris. Avoid washing the flowers, as this will remove some of their pollen and delicate fragrance.
Place the elderflower heads and the sliced lemons in a large bowl.
Put the sugar and water into a large saucepan and bring to the boil, stirring until the sugar has completely dissolved. Leave to cool until just lukewarm.
Carefully pour the lukewarm sugar syrup over the elderflowers and lemon slices.
Cover the bowl with a clean tea towel and leave to infuse at room temperature for 24 hours.
The following day, strain the cordial through a sieve lined with cheesecloth or a clean tea towel. Pour into sterilised bottles using a funnel and seal immediately.