Elderflower cordial recipe

By Sarah Watson, forager, Wild Feast

Making your own elderflower cordial is simple and inexpensive, I add lime for extra zing. This cordial can be diluted as a drink, used in cocktails, as a drizzle, or an ingredient for desserts, sorbets and

ice lollies. The citric acid is optional if you’re using your cordial straight away – it extends the life of the
cordial by making it more acidic which helps prevent bacteria growing, and also adds tartness to the
flavour. You can get it from some chemists, home brew shops or online (choose a reputable
company).

Pick your elderflowers on a dry day (the pollen is important for flavour), and leave some flowers to
form fruit for wildlife later, as well as for elderberry recipes. Avoid any blossoms turning brown, and
pick those with the nicest scent. Choose blossoms that look clean, away from busy roads, or anywhere that may have been treated with chemicals.

Makes between 1.5 and 2 litres of cordial

Ingredients

  • 20-30 elderflower heads (unwashed)
  • 1.5 litres water
  • 1 kg sugar
  • 2 lemons, juice and zest
  • 1 lime (or another lemon if you prefer), juice and zest
  • 2 heaped teaspoons food grade citric acid (optional
    – you can add the juice of another lemon or lime for extra tartness instead, if you like )

Method

Shake the elderflowers gently to remove any insects. Use a fork or your fingers to remove the florets
(tiny flowers) from their stems into a large pyrex or ceramic dish (with a lid). Add the citrus zest to the
flowers.

Boil the water and pour it over the elderflowers and zest, cover with a lid and leave to infuse
overnight. Once cooled, it can be left in the fridge like this for up to two days.

Strain the citrus juice through a sieve, lined with a scalded jelly bag or muslin, into a saucepan. Then
strain the elderflower infusion. Add sugar and citric acid to the pan. Bring gradually to a simmer,
stirring to dissolve the sugar. Let it boil gently for a couple of minutes, then skim off any foam.

Funnel the cordial while still hot into warm, sterilised glass bottles, and seal. Alternatively let the
cordial cool, then pour into sterilised bottles leaving some room (at least 10%) in the bottle for
expansion, and freeze.

Once opened, store in the fridge and use within a couple of weeks, or several months if citric acid was
used. Dilute at around one part cordial to five parts water – fizzy or still – or try it mixed with sparkling
wine or cocktails.

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