Traditional English elderflower cordial
The taste of early summer in a glass. Mix 1 part cordial with 4 parts sparkling water for a bright, muscat-scented drink.
Ingredients for 20
Method
- I
Pick elderflowers on a dry morning, ideally away from roads. Shake off insects — do not wash (it strips the pollen where the flavor lives).
- II
Snip the flowers off the thickest green stems (stems make the cordial bitter). Place in a large heat-proof bowl.
- III
In a saucepan, dissolve the sugar in the water over low heat, then bring to a simmer for 3 minutes.
- IV
Pour the hot syrup over the flowers.
- V
Add the lemon zest, lemon juice, and citric acid. Stir.
- VI
Cover with a clean cloth. Steep at room temperature 24 hours, stirring occasionally.
- VII
Strain through a muslin-lined sieve into sterilized bottles.
- VIII
Refrigerate. Keeps 6 weeks refrigerated, or freeze in ice-cube trays for year-round use.
Notes & variations
Only Sambucus nigra (European elder) is safe raw — never use S. racemosa (red elderberry). Ensure you are identifying elderflower correctly; consult a local guide. Do not use unripe green or red berries — cook fully or discard. If concerned about identification, buy from a specialist forager.
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