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Wash the elderflowers to
remove bits and pieces. Cut
off the stalks, leaving the
flowers and their individual
stalks. Grate or pare the zest
from the lemons and slice
the lemons. Put the sugar
and the water into a pan.
Heat (not boil) and stir to
dissolve the sugar.
Bring the syrup to the boil. Turn off the heat. Drop in the flowers, lemons, zest
and citric acid. Stir, cover
and leave for 24 hours.
Sterilise* some bottles
and stoppers. Scald a tea
towel and use it to strain
the liquid from the soggy
vegetable matter.† Let it drip
slowly through.
Use a scalded funnel and
ladle to fill the bottles. The
cordial is ready to drink straight away and will keep in the fridge for six weeks.
To use it, dilute it to taste with cold water, soda water or sparkling wine. Or pour a
strong dilution into iced lolly moulds (2 water : 1 cordial is about right).
Alternatively, freeze the cordial in ice cube trays and defrost as needed.
* Boiling water will do the job; or a Campden tablet from a wine-making kit.
† An easy way to use a cloth as a strainer is to tie a bit of string to each corner, and tie the other ends to
the legs of an upside-down stool. Stand the receiving bowl underneath.
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