Elderflower cordial recipe

Keep an eye on the developing elderflower in June – perfect if the elderflower is in a place where you walk regularly so you can pick it at just the right time, ideally away from any roads. Make sure you pick elderflower rather than cow parsley (they look quite similar) – elderflower hangs higher up from a tree, rather than coming up from the ground. You’ll also notice it’s distinct fragrance.

When to pick elderflower

It’s best to pick elderflower in the morning of a sunny day when the tiny creamy coloured flowers are in blossom rather than in bud.

You’ll need approximately 20-30 elderflower heads. But as my husband says, it can never be too elderflowery!

Ingredients

20-30 elderflower heads (inspect and give them a little shake to remove any bugs)
800g sugar (I use golden caster)
1.2l of water
Juice and zest of 3 lemons
Muslin to strain

Method

1. Place the sugar and water in a large saucepan and bring to the boil, making sure the sugar is dissolved. Then turn off the heat.

2. Snip in the elderflower (removing as much of the green stalks as possible)

3. Add in the zest and juice of 3 lemons

4. Stir and ensure all elderflower is covered (you could use some parchment to sit on top of the liquid)

5. Place the lid on the saucepan and leave for 48 hours stirring 2-3 times a day and enjoy the fragrance

6. Strain the liquid using muslin and fill sterilised glass bottles (I just run them through the dishwasher in preparation)

7. Enjoy over ice, topped up with water, soda water, prosecco, cava or use in gin cocktails

8. Refrigerate and use within 3-5 days (maybe you could try freezing a batch?!)

I hope you enjoy!