Make a batch of our essential elderflower cordial for a variety of light, summery, quintessentially British drinks.
Ingredients
- About 25 elderflower heads
- 2 lemons
- 1 orange
- 90g citric or tartaric acid (available from chemists)
- 2kg caster sugar
Method
- 1. Put the elderflower heads in a large preserving pan or clean bucket and squeeze the juice from the lemons and the orange over them, then add the citric or tartaric acid. Cut the squeezed fruit into large chunks and add these to the preserving pan or bucket.
- 2. Put the caster sugar in a separate pan with 1.5 litres water and bring to the boil. Reduce the heat and simmer, stirring constantly, until all the sugar has dissolved. Pour the syrup over the flowers, cover and leave for 24 hours.
- 3. Strain the liquid through clean muslin, pour into sterilised bottles (glass or plastic) and seal tightly. Keep chilled.
Chef's tip
Pick your elderflower heads away from busy roads and choose young, firm creamy blooms – shake well to get rid of any bugs. Once you get them home, remove any leaves and woody stalks. This cordial will keep in the fridge for up to 3 weeks. Elderflower cordial is refreshing with sparkling water, ice and a slice of lemon. If serving it at
a party, you could garnish with an elderflower leaf, too. I like adding a piece of peeled fresh ginger and knocking it about with a cocktail stirrer to release a gentle, peppery kick. For a tempting aperitif, top up a splash of cordial with dry sparkling wine to make a floral version of Kir Royale. In the kitchen, add the cordial to fruit fools and mousses, jellies and jams.