elderflower cordial

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.

© elisa rathje 2011

  • 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)

© elisa rathje 2011

Inspect the elderflower heads carefully and remove any insects.

© elisa rathje 2011

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.

© elisa rathje 2011

The colour is quite something. Heady scents.

© elisa rathje 2011

I measured out the sugar on my trusty scales.

© elisa rathje 2011

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).

© elisa rathje 2011

Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.

© elisa rathje 2011

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!

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