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Elderflower Cordial II
Elderflower Cordial II is a traditional British wild food recipe for a classic cordial made by infusing a sugar and lemon juice syrup with elderflower heads. The full recipe is presented here and I hope you enjoy this classic British version of: Elderflower Cordial II.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Additional Time:
(+over-night infusing)
Makes:
1.5l
Rating: 
Tags : Wild FoodBritish Recipes
Elderflower cordial is available commercially these days. Still, I don’t think the flavour compares to home made. Preparing an elderflower cordial is also a way of preserving this most seasonal of wild flowers so that you can have the flavour available year-round. It’s also extremely versatile and can be used for flavouring drinks, desserts, cakes, puddings and more.
Ingredients:
About 20 elderflower heads
3 unwaxed lemons
1 kg (1 lb 1 oz) sugar
Method:
Either shake the elderflowers and pick through them to remove any insects or wash the elderflower heads to remove any insects. Now place them in a large bowl together with the grated zest of the lemons. (Reserve the lemons as you will need their juice later.)
Pour 1.5l (6 cups) of boiling water over the elderflowers and lemon zest. Cover and set aside to infuse overnight. The next day, strain the liquid through a sieve lined with muslin or kitchen paper, into a large saucepan.
Add the sugar and the juice of the lemons to the infused liquid (transfer to a saucepan) and heat gently to dissolve the sugar. Once the sugar is dissolved, simmer more rapidly for around 5 minutes until the liquid has thickened slightly.
Transfer the cordial into sterilised bottles or jars. (Though there are various ways of sterilising bottles and jars. I think the easiest is to wash in soapy water and then put in an oven at 120°C for 15 minutes).
Once bottled, the cordial will keep for several weeks in the fridge.
