- PREP: 10 MINS
- COOK: 10 MINS (plus overnight infusion)
- DIFFICULTY: EASY
- SERVES: approx 1.5 litres of cordial, or many many G & Ts!
Each year, I forage elderflower with my husband around Greystones and Newtownmountkennedy in North Wicklow. I use the flowers to make cordial, and Dan sometimes steals some to make a brine for curing salmon with. The cordial I make is used to soak the sponges and make the buttercream in the ever-popular Raspberry, Lemon, Elderflower and Gin Cake on our Spring, and Summer cake menues. Elderflower is practically ubiquitous here with its cloud light sprays of pretty creamy flowers and delicious sweet perfume. I am always surprised at how little competition we face from others for this gorgeous flower when we are out picking! This is a very quick and easy recipe that is delicious enjoyed with either sparkling water and a fresh strawberry to garnish, or, my own personal favourite, with a little gin and tonic. It is a real treat! A fresh squeeze of lemon can be a nice touch to freshen it up and it is a very sweet cordial.
1. To Make the Cordial
- 600g Water
- 10 Elderflower Heads
- 900g Caster Sugar
- 1.5g Lemons
- 45g Citric Acid
Wash the elderflower heads by immersing them briefly in cold water and then shaking them off. Zest and then slice the lemons. Bring the water to the boil and add the sugar. Make sure it is completely dissolved. All to cool for 4 or 5 minutes. Add the elderflower heads, lemon zest and slices, and citric acid. Clingfilm directly onto the surface of the water. Elderflower heads and then leave aside for 24 hours.
The following day prepare your jars or glass bottles by washing them and then allowing them to dry thoroughly for 5/ 10 minutes in a warm oven 120C. Pass your infusion through muslim cloth to ensure you have a lovely clean and clear cordial at the end. Bottle it in your now sterilised bottles and seal immediately. The cordial is ready to enjoy!
Enjoy your elderflower picking, and of course your delicious cordial.