The flavour of elderflower has become popular once again. Historically, the cordial has a strong Victorian heritage, however versions of an elderflower cordial recipe can be traced back as far as Roman times.
Elderflower is just starting to come out now and the flowerheads are best collected fresh and new when the tiny buds have just opened and come to bloom before the fragrance is tainted with bitterness. Make sure you shake the elderflowers to expel any lingering insects before you use them!
This recipe produces one of the most delicious drinks ever concocted. Many people prefer it to French champagne because of its light and refreshing taste. Lovely for a warm summer’s evening…
To make about 5 litres, or 8.5 pints
You will need:
750g/1¾ lb caster sugar
475ml/16fl oz hot water
4 large fresh elderflower heads
2 tbsp white wine vinegar
Juice and pared rind of a lemon
4 litres/7 pints water
1. Mix the sugar with the hot water. Pour the mixture into a large glass or plastic container. Add all the remaining ingredients. Stir well, cover and leave for about 5 days.
2. Strain off the liquid into sterilized screw-top bottles (glass or plastic). Leave for a further week or so. Serve very cold with slivers of lemon rind.