- Prep time: 20 min, plus overnight infusing
- Cook time: 5 min
- Serves: Makes 1.5 litres
Ingredients
- 20 heads of elderflower (remove the flowers with a folk)
- 1.8 kg granulated sugar, or caster sugar
- 1.2 litres water
- 2 unwaxed lemons zest and juice
- 50g citric acid from fruits of the earth
Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, cut the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin, and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
I like to mix mine with sparkling water, lots of ice and a few mint leafs, But you can mix with water or if your feeling dead posh put a splash of cordial in your champagne.
