This refreshing and fragrant elderflower cordial is perfect for a summers day.
Lizzie Baking Bird shares a recipe given to her some years ago by a lovely local chef. Elderflowers are best picked in full sunshine – when the scent is strong & heady. Lizzie says “I add juiced lemons to my mixture when steeping it – you don’t need to – but it seems to make it more tangy”.
Pick the aromatic creamy elderflower heads – 8 will work fine. Sterilise your bottles by popping in a dish washer on hot or washing and drying in the oven (gas 5/ 190c) for 15 minutes.
Here’s how to make it:
1 litre of water
1 kg sugar (granulated)
6 lemons, zest and juice
8 elderflower heads
Method
Boil the water & sugar together until the sugar is dissolved. Add the lemon zest (reserve juice) and tip in the elderflower. Give it a stir, pop a lid on and leave overnight.
The next day strain it through a sieve into clean bottles. Best stored in the fridge (around 3 weeks) or you can freeze it in plastic bottles.
This is yum added to white wine or enjoy with sparkling water – bottoms up!
Lizzie’s tip: If you’re foraging for elderflowers, make sure you can positively identify them and avoid picking from heavily polluted areas.
