This light, fragrant homemade elderflower cordial brings out the best of early summer blossoms with a bright pop of fresh lemon. It strikes a balance between sweet and tart, making it a great floral syrup to keep in the fridge for mixing into sparkling water, iced tea, or mocktails.
Ingredients:
- 15 to 20 heads fresh elderflowers (freshly picked, full of pollen)
- 2 large organic lemons (thinly sliced)
- 1/4 cup (approx. 50 g) food-grade citric acid
- 2.5 liters water
- 5 cups (1 kg) granulated sugar
Directions:
- Prep the blossoms: Gently shake each elderflower head upside down to dislodge any tiny insects or debris. Rinse gently. Snip off the thick main green stems, leaving mostly the tiny blossom clusters.
- Combine and steep: Place the prepared elderflower heads, sliced lemons, and citric acid into a large pot. Add water and boil for 10 minutes. Let steep for a few hours or over night.
- Strain: Place a fine-mesh sieve lined with cheesecloth or a clean tea towel over a large bowl. Pour the mixture through to strain out the spent flowers and lemon slices. Gently press or squeeze the cloth to extract all the flavored liquid.
- Dissolve the sugar: Transfer the strained floral liquid into a large pot and add the sugar. Heat over medium heat, stirring regularly until the sugar has completely dissolved. Bring the syrup to a gentle simmer for about 2 to 3 minutes, then remove from heat.
- Bottle & store: Funnel the warm cordial into clean, sterilized glass bottles or jars and seal tightly. Store in the refrigerator for up to 3 to 4 weeks, or freeze in plastic containers/ice cube trays for longer storage.
What we liked:
This was a wonderful way to use our elderflowers!
What we didn't like:
It was really fun
What Kaspian thought about it:
He wasn't a fan
Next time:
Make more!
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