We all went quite mad for elderflower cordial after our first time making it, putting it in jellies, cocktails, popsicles, so I was relieved to have time to put up a few bottles this year. I hope we can console ourselves with elderberry preserves later on, when the flower cordial has disappeared. I’m delighted to bring you the great elderflower cordial recipe I use, courtesy of the good folks at River Cottage, from their essential Preserves handbook, number two in the series that I find so gloriously inspiring. Preserves makes a particularly nice companion to Hedgerow, for putting up wild edibles.
- Makes about 2 litres
- About 25 elderflower heads
- Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150 ml in total)
- 1 kg sugar
- 1 heaped tsp citric acid (optional)
Inspect the elderflower heads carefully and remove any insects.
Place the flower heads in a large bowl together with the orange and lemon zest. Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
The colour is quite something. Heady scents.
I measured out the sugar on my trusty scales.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid (if using).
Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.
Ours will keep for about four months, as we sterilised the bottles first and poured the hot syrup in, and sealed, while the bottles were still hot. A water bath process would allow storage up to a year. Of course, it’ll be gone in a wink. Pam Corbin suggests having it with champagne, or over fruit salad. A couple of days ago we spotted a recipe for an elderflower and gin cocktail. Heaven. I’ve brought the handbook with me to Canada in hopes of preserving a few other things. Exhilarating prospect. Thanks again, River Cottage!