Summer is finally kicking in and I am seeing elder everywhere. It's only this year that I'm starting to realise how prolific it is in the wild. I see clouds of elderflowers gathering along almost every footpath and can't help but reach out and take in their sweet fragrance. This recipe for elderflower cordial is super easy and only needs a relatively small number of flower heads. But do remember, the fewer elderflowers that are left, the fewer there are to grow into elderberries. These are a really good food source for wildlife so please be mindful to only take what you need and not to leave the bushes bare.
15-20 heads of elderflowers
1kg sugar
2 lemons
1.5 litres water
You will need a large pan for infusing your cordial, a jelly kit (or a muslin stretched over a bowl) and you choice of bottles for storing once done (totalling at least 1.5 litres volume, 2 litres would be safer).
How To Make It
1. Peel the rind from the lemons, being careful not to take any pith as this will be bitter. Juice the lemons and set aside.
2. Rinse the heads of elderflowers gently in a bowl of clean water to wash off any dirt or uninvited bugs.
3. Add the sugar and 1.5 litres of fresh water to a large pan and slowly bring to the boil, stirring frequently until the sugar has completely dissolved.
4. Once boiled, turn off the heat and add the lemon peel, juice and flowers. Swirl to incorporate.
5. Cover and leave 24-48 hours to infuse.
6. Strain through a jelly bag or a muslin to remove the debris and reserve the cordial.
7. Pour the cordial through a funnel into sterilised bottles and keep refrigerated. The cordial should last a couple of weeks. Enjoy!
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