Its a little late now to be picking elderflowers, but there are still a handful growing in shadier places, so with that in mind I’m sharing my elderflower cordial recipe.
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20 Elderflower Heads
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1.5 Litres Water
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1.2kg Sugar
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2 Lemons
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Half a Campden Tablet
Bring the water and sugar to the boil, stirring well until a syrup is formed. Strip the flowers off the stems with a fork and place in a large bowl along with the lemon, finely sliced. Pour over the syrup, cover and leave for 24-48 hours for the flavours to infuse.
Strain through fine muslin, add the crushed half campden tablet and place into clean bottles. Store in a dark place, and once opened keep in the fridge. To drink, mix one part syrup to 4 or 5 parts water (sparkling is good). It can also be used as a sauce for desserts, and even goes well with some savoury meats and cheeses!
