Elderflower cordial is a fragrant drink that pairs well with sparkling water to make an elderflower pressé or with spring water for a refreshing summer-inspired drink. And if you have any left over add it to a glass of prosecco for a touch of elegance.
Before you begin, it may seem like a lot of sugar, but the sugar helps to preserve the cordial!
1kg granulated (white) sugar
1 litre of water
50g of citric acid from chemists or the juice of 2 large lemons
Zest of 2 large lemons
15 elderflower heads (stalks removed)
- Put the sugar into your largest saucepan or basin.
- Boil the water in a kettle and once boiled add to the sugar.
- Stir the sugar and water until the sugar has dissolved.
- Add the citric acid or lemon juice and the lemon zest.
- Next, give the elderflower heads a shake to remove any insects or dirt and add the flowers to the sugar syrup. Cover the pan and leave to stand for 1-2 days, stirring in the morning and evening.
- Line a colander with a clean tea towel or muslin and sit over a large pan or bowl.
- Ladle the syrup into the covered colander and allow the liquid to slowly drip through.