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Elderflower Cordial

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.

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