Elderflowers are everywhere in June and one of the simplest, and not to mention tastiest, ways to use them is to pick as many as you can carry and cook up a big vat of Elderflower Cordial. It’s a summer store cupboard essential and can be used to make cakes, cocktails or is delicious simply diluted with still or sparkling water. A favourite summer cake in our cafe is our homemade rhubarb, banana and elderflower cake which is flavoured with our homemade elderflower cordial!
The best time to pick elderflowers are when the sun has been on them for an hour or two and the flowers are dry. Below is a quick and easy recipe for elderflower cordial.
20 heads of elderflower
1.8 kg (4lb) granulated or caster sugar
1.2 litres (2 pints) water
50g (2oz) citric acid
Place the heads of elderflower in a large bowl. Remove any leaves and as much stalk or wildlife as you can.
Boil the water and add the sugar, stirring until dissolved. Leave to cool.
Once cooled, pour the water over the elderflower and add the citric acid.
Using a potato peeler or sharp knife, peel the lemons and slice the fruit.
Add the peel and fruit to the bowl.
Leave the mixture in the cool for 24 hours before straining.
The mixture is now ready to be used or stored.
This should make enough to fill 6 x 500ml bottles.