Our allotment site has lots of elder bushes growing around the edges which are covered with fragrant flower heads in June. There are lots of ways of using them, and elderflower cordial is our current favorite – the taste of summer all year round. We make a batch in June, and keep a few plastic bottles of it in the freezer. You can just dilute it with water for a refreshing drink, or use it more adventurously (elderflower sorbet?). My wife has used this cordial recipe for years, but now we can’t find the original on the internet any more. No matter, here is our version of it:
Pick the elderflowers on a dry morning, and try to use them within a few hours. Sniff them to find the best. Give each one a little shake to evict any insect visitors.
- 25 elderflower heads
- 1.5kg sugar
- 1.5 litres of water
- 50g citric acid (from Wilko’s for example)
- 2 unwaxed lemons, finely sliced
Boil the sugar and water to make a syrup, stirring until it is all dissolved. Turn off the heat and stir in the citric acid, then leave it to cool. Put the flower heads in a container and pour the syrup over them and add the sliced lemons.
Cover it and leave it for two days, stirring occasionally. Then strain it through a jelly bag or muslin. You can squeeze the lemons to get a bit more zing if you like.
You can freeze it in clean plastic bottles, or use it fresh from the fridge for a few weeks.