RECIPE: Elderflower Cordial

There are about a million and one different uses for this simply stunning cordial that truly embodies the taste of summer. The sweetness of the cordial compliments most dishes, particularly spicy food. Perfectly refreshing when diluted with still or sparkling water, we particularly like to celebrate this golden syrup by adding a little to some Champagne or Prosecco to give it a sense of occasion!

Prep time: 30 mins

Total time: 4 days

Makes: 40 servings


1.5 litres of boiling water

1 kg of white granulated sugar

20 large elderflower heads (if they are small, pick more)

4 lemons (zested and sliced)

55g of citric acid


  1. Shake the elderflower heads onto some paper, lots of little insects like to live in them!
  2. Meanwhile, in a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
  3. When cool add the citric acid, the lemons and snip the elderflowers from the stems into the pan.
  4. Stir well and cover with a clean tea-towel.
  5. Leave for 24 hours. Stir and cover twice a day for 4 days.
  6. Strain twice through sterilised muslin (Simply iron the muslin with a steam iron)
  7. Using a jug and funnel carefully pour into hot sterilised bottles (See sterilising information below)


Wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted).

When the oven has reached the right temperature, turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

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