Elderflower cordial — wild, fragrant, and surprisingly simple

Elderflower season arrives in May and June, and it is one of those natural gifts that feels almost too beautiful to be real. Turning them into cordial takes an afternoon and requires almost no equipment.

Ingredients

• 20–25 elderflower heads, stalks trimmed
• 1.5 kg white caster sugar
• 1.5 litres cold water
• 2 unwaxed lemons, zested and sliced
• 75g citric acid

Method

Step 1: Make the syrup

Combine the sugar and water in a large pan over a low heat. Stir until the sugar has completely dissolved. Remove from heat and allow to cool slightly, to around 80°C.

Step 2: Add the flowers and lemons

Gently shake each flower head to dislodge any insects. Add the flowers to the syrup along with the sliced lemons, lemon zest, and citric acid. Stir briefly.

Step 3: Steep overnight

Cover the pan and leave to infuse at room temperature for 24 hours.

Step 4: Strain and bottle

Strain through a fine mesh sieve lined with muslin cloth into a large jug. Pour into sterilised bottles. The cordial will keep for 6 weeks in the fridge, or up to a year if frozen.

To serve: Dilute 1 part cordial to 5–10 parts sparkling water. Perfect over ice.