This recipe feels like bottling up spring to enjoy through the first warm weeks of summer. Elderflower cordial is floral, bright, and endlessly versatile — delicious mixed with sparkling water, drizzled over fruit, swirled into yogurt, or whisked into vinaigrettes.
This is the kind of recipe that’s lovely to make with kids in the kitchen, but it can also feel wonderfully calming as a slow afternoon project for yourself.
We have elderberry plants growing near the Farm Store, so if you’d like to make a batch, let me know and I’ll show you where to harvest from.
Elderflower Cordial
Ingredients
- 32 elderflower heads
- 1 kg sugar
- 1.5 liters boiling water
- 4 lemons
- 55 g citric acid
- Sterilized bottles or jars for storage
Method
1. Make the syrup
Pour the boiling water over the sugar and stir until fully dissolved. Set aside and allow the syrup to cool completely before adding the flowers.
2. Prepare the lemons
Zest the lemons, then slice them and add both the zest and slices to the cooled syrup.
3. Add the citric acid
Stir in the citric acid until dissolved. This helps preserve the cordial and gives it its bright, tangy flavor.
4. Infuse the elderflowers
Gently shake the elderflower heads to remove any insects, but avoid washing them if possible — much of the delicate flavor and pollen can be lost with rinsing. Submerge the flower heads in the syrup mixture, cover, and leave to steep in a cool place for 24–48 hours.
5. Strain and bottle
Strain the cordial through muslin, cheesecloth, or a very fine sieve to remove the flowers and lemon pieces. Pour into sterilized bottles or jars and seal tightly.
