Elderflower Cordial Recipe
I absolutely love anything to do with elderflower! Love it! So over the last week or so I’ve been picking elderflowers so that I can make various bits with it, namely cordial and lemonde. Below is the recipe I use for making elderflower cordial. It is really easy, and I don’t think there’s anything that can really go wrong with it.
I find it’s best to pick your elderflowers from somewhere as far from a busy road as you can manage. It just means that there won’t be a load of exhaust fumes on them! Make sure that the elderflower heads you pick are fully open and in flower, as opposed to still closed, as this way you will get the best flavour from them.
- Dissolve 1.5kg of caster sugar in 1.5 litres of water over a heat. Once the sugar has all dissolved, take it off the heat and let it cool.
- Finely slice 2 lemons, and put them, pips and all, in a 3.5 litre container (bowl, pot, whatever you have).
- Add roughly 25 elderflower heads to the large container, as well as 50g citric acid (you can buy this from most pharmacies)
- Add the cooled sugar syrup, stir well and cover for 24 hours
- Sieve it all through a muslin and decant into sterilised bottles.
This elderflower cordial recipe will keep for approximately 1 month. If you want it to last longer however, try adding 2 Campden tablets to the mix. Campden tablets are generally used in wine and beer making and can make your elderflower cordial last for 2-3 months.
If you pick your elderflowers, but don’t have time to make your cordial straight away, then freeze them as soon as you can before they start going brown. You can then add them to your sugar syrup straight from the freezer.
Tastes great with fizzy water, or if like me you love your cocktails try adding a bottle of prosecco to a large jug filled with ice, lemon slices and mint, and then add some elderflower cordial to taste. Yum!!