Elderflower Cordial
Elders start to flower from mid May depending on how warm spring has been. For me the sight of the first elderflowers in our hedgerows mean it’s very nearly summer, long sunny days and balmy nights to look forward to. The blooms are tiny, creamy white in colour and beautifully aromatic. Pick the flowers on a sunny dry day, in the morning while the flowers are still full of pollen. Look for the frothiest white heads full of pale creamy flowers and yellow pollen. As with all foraging, better to pick from plants away from busy roads and on land you have permission to pick from.
INGREDIENTS:
20 large elderflower heads
3 unwaxed lemons
2L water
1 kg unrefined sugar (caster or granulated)
+ 2 tsp citric acid
METHOD:
This cordial recipe is easy to make and very delicious, without citric acid it will keep well refrigerated for 2 weeks. If you want to make a longer lasting cordial you’ll need to add citric acid, add with the sugar. If you use citric acid the elderflower will last longer and won’t need refrigeration.
Avoid washing the elderflower as you’ll lose the flavour. Pick through the flowers and give them a good shake to remove any insects or dirt. Remove all the leaves and as much of the stalks as possible.
Use a vegetable peeler to pare the zest off the lemons and then slice the fruit into discs.
Pour 2 litres of just boiled water over the elderflowers and lemon. Try to avoid pouring the water directly onto the flowers if you can. Cover and leave for 24 hours to infuse.
Strain the liquid through a muslin cloth into a saucepan being sure to squeeze well to get all the moisture from the flowers. Add the sugar (and the citric acid if you are using) and heat gently to dissolve the sugar. Remove from the heat and pour the cordial into sterilised bottles.
Other ideas for elderflower..
Use the cordial to flavour sorbets and ice cream, and to macerate strawberries.
Make elderflower vinegar to add to salads and quick pickles
Make elderflower gin for the ultimate summer G&T
