Ingredients: (makes 600ml)
12 elderflower heads
1 large lemon - washed
750g granulated sugar
2.5tbs citric acid
- Shake the elderflowers well to remove any insects and put them in a large bowl.
- Pare off the zest from the lemon in thick strips and thinly slice the fruit. Put the zest and lemon slices in the bowl with the elderflowers.
- Put the sugar and 600ml of water in a large saucepan and heat slowly, stirring gently, until the sugar has dissolved. Then bring to the boil.
- Pour the boiling syrup over the elderflowers and lemon and stir well, then stir in the citric acid. Cover with a clean cloth and leave to stand for 24 hours.
- Strain through a muslin-lined sieve into a clean bowl, then pour into a sterilized bottle using a sterilized funnel. Seal, label and store in the fridge. Its high sugar and citric acid content means this cordial will keep in a cool, dark place, but it is better refrigerated.
What's next? - Elderflower champagne!