Elderflower Cordial

Fresh Elderflowers can be found in abundance in our hedgerows in early summer.  Only pick the really white flower heads.  Once they start to turn brown, they lose their fragrance.  And try not to pick them from hedgerows which are beside busy roads.  They may be polluted by petrol or diesel fumes. 

You can freeze the flower-heads for use in the winter, but don't infuse them for more than 24 hours and freeze the cordial unless you are going to use it within 7 days.  Or you can dry them and store them in jars.  Ready dried Elderflowers are available from home brewing shops, but it is better to dry your own so you can be sure they are pure and not chemically treated. 

When you pick the Elderflowers, don't wash them.  Just shake them upside down to get rid of any small insects.

Ingredients:

• 30 heads of Elderflower
• 1.5 kg of granulated sugar, or 1kg of fructose (fruit sugar)
• 1.5 litres of filtered tap water or bottled spring water
• Three unwaxed lemons
• 75g of citric acid (easy to obtain from home brewing stores)

Method:

Shake the Elderflower heads and place in a large bowl.

Put the sugar in a pan with the water and bring to the boil, stirring until the sugar has completely dissolved. 

Whilst the sugar is heating, pare the zest off the lemons in wide strips and toss them into the bowl with the Elderflowers.  Slice the lemons and add those to the bowl too.

Pour over the boiling syrup, allow to cool slightly, then stir in the citric acid. 

Cover with a muslin or cotton cloth and leave in a cool place for 24 to 48 hours.

Strain the cordial through a sieve lined with muslin cloth and pour into sterilised glass or plastic bottles.  NB….if you intend to freeze the cordial, do not use glass bottles.  They will crack in the freezer and your cordial will be useless.

To serve the cordial, dilute to taste with sparkling spring water (I use l part cordial to 5 parts water) - add a slice of lemon and some ice, and a sprig of mint.