Elderflower Recipe

The Elderflower cordial competition continues this year so here is a short basic recipe to get you on your way:-

–    10 elderflower heads
–    900g ( 2lb) sugar
–    finely grated zest and juice of a lemon
–    45g (1 3/4oz) citric acid

Pick elderflowers when dry and shake gently to remove any insects.
Boil 600ml ( 1pt) water then add sugar and stir to dissolve.
Put the elderflowers and lemon zest plus juice (or thinly sliced lemons) in a large bowl and pour over the hot syrup. Stir in the citric acid.  cover with a cloth and leave for 24 hours.  Pour through a sieve then through a clean muslin ( or new J-cloth ) and decant into steralised bottles.   Store in the fridge.

To produce a flavoured version add your flavour (eg rasberries, strawberries, peaches, rose pettles etc) to the bowl before pouring on the syrup.

Good luck! There are  prizes for taste and presentation, so even if this is your first attempt you can still win!


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