June is the best time to make this cordial when the elder trees are full of their frothy blooms. Dilute the cordial with sparkling water or prosecco for a perfectly perfumed summer treat.
175 g elderflower heads (about 25 large heads)
900 g golden granulated sugar
2 lemons - pared zest & juice
Remove any insects from the flowers & add them to a bowl with the lemon zest. Add 1.5 litres water, cover & leave to infuse in a cool place for 24 hours, stirring occasionally.
Strain the liquid into a preserving pan, add the lemon juice & sugar and heat gently, stirring until the sugar has dissolved.
Simmer for 2-3 minutes before straining through a muslin cloth or jelly bag.
Pour into sterilised bottles & store in the fridge. Dilute the cordial to taste with still or sparkling water & serve with a slice of lemon, a small sprig of mint & lots of ice.
Use within 1 week. The cordial can also be frozen & defrosted when required.