How to Make Elderflower Cordial

For perfectly flavoured cordial, harvest when nearly all the little flowers have opened to creamy white perfection. Pick them on dry morning, after dew has gone but before things heat up. Elderflowers move fast from bud to bloom to berry - so get in quick if you want to make cordial!

Give each flower a very gentle shake to dislodge insects, then put them carefully in your basket, right side up. Make your cordial right away to capture that delicate flavour.

This recipe is from Hugh Fernley Whittingstall, its the one I've always used. The only thing I've changed is to reduce the sugar from a whopping 5 cups down to 2.5.

For 1.5 litres of cordial

25 elder flowerheads
zest and juice of 3 lemons and 2 oranges
6 1/2c boiling water
2.5c raw sugar

• Put the flower heads in a wide bowl with the citrus zest and juice.
• Cover with boiling water and using a wooden spoon, gently tamp the heads beneath the water. Put a clean tea towel or bit of muslin over the bowl and leave to infuse for 24 hours.
• The next day, sterilise bottles and lids. Leave bottles in the oven so they are hot when filling.
• Strain cordial through a nut milk bag or muslin into a pot. Add sugar + lemon and orange juice.
• Heat gently to dissolve the sugar then simmer for a few minutes. Taste and add more sugar if need be.
• Pour the hot syrup into hot bottles and seal.

For a longer shelf life: If you want to make enough to last all year, use small bottles and put them through a waterbath for 20 minutes, timed from boiling. I'd steer clear of adding citric acid - not only does it ruin the flavour, but it's a pretty yuk preservative to put in your bod.