Introduction
Elderflower cordial mixed with plain or fizzy water makes a very refreshing Summer drink. Alternatively, it can be used to flavour ice cream. The strength and sweetness can always be adjusted when it is used, so the exact mix of ingredients is not important. Those listed here are chosen to match the packs of citric acid available at the Henley Pharmacy, Bell Street. Wax free lemons are available in packs of 4 at Waitrose.
The hedgerows are full of elderflower blossom in June, but pick on a warm sunny afternoon when the flowers are rich in pollen and aroma. Choose heads that are fully open but reject any that have brown flowers. Also better to choose a site away from main road pollution.
The bottles I have are stone-like ex-Brakspear Christmas beer bottles with a corona type stopper (swing top). If you are fussy, sterilize the bottles before using.
Ingredients
• 30 medium elderflower heads
• 1 Kg sugar (granulated or caster)
• 1.5 litres water
• 4 wax free lemons
• 55 grams citric acid
Method
Place the sugar and citric acid in a pan large enough to contain all ingredients. Add some of the water, heat and stir until dissolved. Add the remainder of the water and set aside to cool.
Thinly peel the rind of the lemons using a potato peeler. Slice the remaining parts, discarding the ends.
Check the elderflower heads and remove any insects and the thickest stems. Add the heads to the cooling liquid, then add the lemon rind and slices and push down until covered, Cover the pan and set aside in a cool place for 48 hours.
Filter through a fine muslin bag and bottle the cordial using a funnel.
Storage
The cordial can be kept in sealed bottles in a cool dark place for a month or so, but does not have enough sugar for longer storage. Once opened, the bottle should be kept in a refrigerator. If plastic bottles are used these can be kept in a freezer.