This weekend I made a batch of Elderflower Cordial. I love making this or Elderflower Champagne in June. It’s now readily available in the shops but its so easy and cheap you really should make it yourself. Jamie even thinks it might help his hay-fever, we are thinking it may work in the same way local honey is believed to.
All you need is :
Elderflower heads – About a carrier bag full. Try to pick the flowers when it is sunny as they are more fragrant.
1.5 lt Water
1 Kg Sugar
2 Lemons – quartered and zest’ed with a potato peeler.
Optional other fruit Pineapple / Orange / Lime and citric acid.
Equipment : A large pan, potato peeler, jug, muslin or sieve and empty clean bottles, swing tops are best or plastic.
- Place the sugar in the bottom of the pan, along with the lemons and zest. Give the lemons a little squeeze as you add them.
- Pour over 1 lt of boiling water and stir.
- Give the Elderflower heads a shake (to get rid of any bugs) and place on top of the sugar. Pour over the remaining 0.5 lt as cold water.
- Leave over night to infuse, stirring once or twice.
- In the morning, give the lemons another squeeze and strain it all through muslin into the bottles.
You could add limes, pineapple or orange they all work well.
The cordial is lovely just with water, lemonade, orange juice or even as a mixer with a cheeky vodka. Add to an ice cube tray with a little water for refreshing / cooling summer drinks.
The Elderflower has been out for a few weeks now and in some places already turning to seed. So be quick before it is gone. If you miss out then the Elderberries will be out later in the year and make a lovely jelly or wine.