The delicate creamy-white flower heads are simple to identify and gather, and grow abundantly in June and early July. Use a field guide or plant identification app to be sure you’re picking from the right plant. Making a batch of cordial is a lovely way to prolong your enjoyment of their fresh, fragrant flavour, as it can be used for so many other recipes – including making sorbet, cakes and cocktails.
INGREDIENTS
- 850g granulated sugar
- 1 litre water
- 20 good-sized elderflower heads
- 2 large lemons, juiced, plus strips of zest made with a vegetable peeler
METHOD
- Boil the kettle. Give your elderflower heads a good shake outside to remove any bugs, then carefully pick over to check for insects, dead flowers and to remove as much stem as possible to prevent your cordial taking on any bitterness.
- Pour 1 litre of boiling water into a large bowl and add sugar. Stir until dissolved. Add the lemon juice and zest.
- Add the elderflowers and stir. Then cover well and leave for 1-2 days, stirring occasionally.
- Pour through muslin cloth or a very fine sieve to remove the elderflowers, and discard.
- Decant the cordial into two 500ml sterilised lidded bottles and keep in the fridge.
- To serve, add sparkling water, ice and a slice of lemon.