From late May to mid-June, our green spaces are graced with the delicate arrival of elderflower. These beautifully scented, creamy-white clusters seem to float in the hedgerows, quietly inviting us to gather them and, in my mind, transform them straightaway into a refreshing cordial.
The best elderflowers are picked on warm, dry, sunlit days-never in the rain-when the blooms are at their freshest and most fragrant. If you can, avoid picking from the roadside; instead, seek out a quiet spot where nature has been left to thrive. A curved walking stick is a handy companion for gently reaching those higher blooms, and do take a moment to check each head for any tiny insect residents before you begin.
Elderflower Cordial Recipe (makes about 1 litre)
Ingredients:
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25 elderflower heads (give them a gentle shake to encourage any lingering insects to move along)
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Finely grated zest and juice of 3 unwaxed lemons and 1 orange (about 150ml juice in total)
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1kg caster sugar
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1 heaped tsp citric acid (optional, for a little tang and to help preserve your cordial)
You’ll also need:
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A fine grater
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Large saucepan
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Muslin cloth or fine mesh sieve
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Funnel
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2 x 1 litre sterilised bottles with lids or corks
Method:
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Place your elderflower heads in a large bowl and scatter over the citrus zest.
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Bring 1.5 litres of water to the boil and pour it over the elderflower and zest mixture.
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Cover the bowl with a clean cloth and allow it to infuse overnight at room temperature.
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The next day, strain the liquid through muslin or a fine mesh sieve into a large saucepan. Add the sugar, citrus juice, and citric acid (if using).
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Warm gently until the sugar dissolves, then bring to a gentle simmer for a few minutes, allowing the cordial to thicken slightly.
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Pour into sterilised bottles and seal.
This cordial is summer in a bottle! it also goes great with a glass of fizz.
Talk soon,
B x