It’s finally getting a little bit warmer here! I actually took off my jacket today. So it’s coming up to prime elderflower cordial weather. I recently noticed that our neighbour had an elderflower bush and the majority of the blooms were hanging over into our garden….so out came the telescopic hedge trimmer.
If you’re harvesting elderflowers in urban areas, make sure they haven’t been sprayed by any nasties. If you aren’t sure – leave them!
Adapted from River Cottage
- 10-15 elderflower heads
- Peel of half of a grapefruit
- Peel of half of a lemon
- Juice of 3 lemons
- 1.5 litres of boiling water
- 1kg granulated sugar
- After you’ve havested your elderflowers, give them a very good rinse under running water to dislodge any bugs. Pick over the flowers to remove any dead or dry blooms.
- In a big pot add the flower heads, grapefruit peel and lemon peel. Pour over the boiling water, cover and leave to infuse for at least 8 hours, preferably overnight.
- The next morning, drain the infused liquid through a nut milk bag or double muslin and discard the elderflowers and peel.
- Pour the liquid back into the pan and add the lemon juice and sugar. Heat the pan on a low heat whilst the sugar dissolves then bring the heat up to medium to simmer the liquid.
- Cook for about 10 minutes until all the sugar is dissolved.
- Pour into sterilized glass bottles or jars, allow to cool then store in the fridge.