Go foraging for frothy white elderflower blooms and turn them into this heavenly cordial that is perfect with iced water or added to gin for a summer cocktail. The clever people at The Salt Box share their secrets to bottling the full scent and flavour of these hedgerow flowers.
lemons (or you could try using oranges)
citric acid (optional)
- Place the water and sugar into a large saucepan. Gently warm the water over a low heat until the sugar has dissolved.
- Whilst you wait for the sugar to dissolve zest both of the lemons and place into a large non metallic bowl or container. Slice the lemons and add to your vessel too.
- Once the sugar has dissolved, bring the sugar syrup to the boil and allow to boil for a minute or two.
- Carefully pour the boiled sugar syrup over your lemons, add in your citric acid if you are using it and stir to dissolve.
- Gently place the elderflowers into your sugar syrup and cover with a clean cloth. Set aside and leave at room temperature overnight to steep.
- The next day remove the tea towel and use this to line a sieve or colander over a clean bowl.
- Slowly pour your elderflower cordial into the tea towel to remove all the fine bits of petals.
- Use a measuring jug and funnel to pour your cordial into sterilised bottles. Shut the lids tight and store for up to 6 months in a cool dark place. Once opened store your cordial in the fridge and drink within a week or two