Elderflower Cordial Recipe
- 2½ kg white sugar
- 2 unwaxed lemons
- 20 fresh elderflower heads, stalks trimmed
- 85g citric acid (from chemists)
- Put the sugar and 1.5 litres/2¾ pints 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.
- 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.
- 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.