There is a short fortnight in early summer when the hedgerows froth with creamy elderflower, and this cordial is how you catch it before it is gone. It is one of the easiest things a UK kitchen can make from a free, foraged ingredient, no special kit, no cooking to speak of, just flowers, sugar, lemon and a little citric acid left to steep.
The result is a pale-gold cordial that tastes of the season: floral, fresh and just tart enough. Diluted with cold sparkling water it is the drink of a British June; it also freezes beautifully, so a good afternoon of picking can see you through to autumn.
Elderflower cordial: bottling the British early summer
Makes about 1.5 litres
Prep
30 min
Cook
10 min
Total
40 min
Makes
about 1.5 litres
Ingredients
Method
- 1
Put the water and sugar in a large pan and warm gently, stirring, until the sugar has fully dissolved. Bring just to the boil, then take off the heat.
- 2
Stir in the citric acid, the lemon zest and slices, and the elderflower heads, pushing the flowers under the liquid. Cover the pan.
- 3
Leave to steep somewhere cool for 24 to 48 hours. The longer end gives a stronger, more floral cordial.
- 4
Strain through a muslin-lined sieve into a jug, letting it drip rather than squeezing (squeezing muddies it).
- 5
Pour into sterilised bottles and seal. Keep in the fridge and use within about 6 weeks, or freeze in portions for later in the year.
Cook’s notes
- Dilute roughly 1 part cordial to 8 parts still or sparkling water, to taste.
- Citric acid is what keeps the cordial fresh and stops it fermenting. Do not leave it out. It is sold in the home-baking or pharmacy aisle.
- Pick elderflower in full bloom on a warm, dry morning, away from busy roadsides, and never strip a whole bush.
Written by
UK Homesteading
Editorial
