Elderflower cordial

Elderflower cordial

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
690g caster sugar
500ml water
1 lemon, cut into eighths
20 elderflower heads
1 tablespoon tartaric acid

Method

  1. Combine the sugar and water in a saucepan and place over low heat, stirring until the sugar dissolves. Add the lemon pieces and elderflower heads and increase the heat. Boil for 10 minutes.
  2. Strain the liquid through a fine-mesh sieve and discard the solids. Return the liquid to the clean saucepan.
  3. Return the liquid to the boil, then immediately remove from the heat and stir through the tartaric acid.
  4. Pour the hot cordial into warm sterilised bottles and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • The flavour of elderflower is like nothing else – citrus comes to mind when you first taste it, then vanilla, and there’s a slightly spicy aftertaste. If you miss the time to pick the flower heads, hold off until the berries form and ripen and make elderberry cordial instead. Use 500 g of elderberries in place of the elderflowers in this recipe, and omit the lemon.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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