This is so easy to make. Because I haven’t got a reliable way to sterilize my bottles, I freeze mine – which also helps me stop myself from guzzling it all in a couple of months.
Pick the elderflowers on a sunny, dry day – you want perfect heads with flowers just opened, no brown blossoms. Before you pick a head, check it’s not too infested with greenfly, and don’t take all the heads off any one tree (please). Obviously, choose trees as far away from busy roads as possible.
25-30 elderflower heads
1.75 litres boiling water
1kg white sugar
4 unwaxed lemons
NB if you are bottling your cordial, you may want to add 20g of citric acid
Wash your flowerheads, drain, shake dry(ish)and then place them in a plastic bag in the fridge overnight or for several hours – this helps the flowers come off the stalks. Peel one lemon very finely – you don’t want any of the white pith. Shake as many flowers free as you can, then snip away as much of the remaining stalks as possible, and place flowers and zest from the lemon in a bowl large enough for them and the water. Pour over boiling water, cover with a teatowel, and leave overnight or for at least 8 hours. Strain liquid through a fine sieve or piece of muslin. In a non reactive pan, add the infused water, sugar, the juice of the lemons and the citric acid if you’re using it and over a gentle heat, bring up to a simmer until the sugar has dissolved.
If you’re bottling it in glass, decant while still hot into your sterilized bottles, leaving 2cm at the top (to allow a mini vacuum to form as it cools), and seal straight away. If you’re freezing it, allow to cool and then transfer to your containers, again allowing some free space as it will expand a little as it freezes.
Dilute to taste with still or fizzy water, 1 part cordial to 4-5 parts water.