Everything Tastes Better with Elderflower

As I sat here sipping on a refreshing gin and tonic with a dash of my home made elderflower cordial, I remembered I’d drafted a post the other week and not got round to publishing it. The elderflowers are almost over here, but when they were in full bloom……

I’d been meaning to make elderflower cordial for ages. I love the flavour and two of my favourite tipples are elderflower gin and Thistly Cross Elderflower Cider. Last year I got as far as picking and freezing the elderflowers as they were at their best just before we went on holiday. I promptly forgot about them! The other day we picked the elderflowers and finally made the stuff.

We gathered some from the garden, then went to find some more along the country lanes, sticking to the quieter ones away from traffic pollution. By the time we had enough the car smelt amazing!

I looked around for recipes (there were loads online) and I settled on this one because the finished product keeps longer. You can find the whole thing here with lots of additional tips. The most important of these are that you pick the elderflowers mid-late morning. This means that early morning dew will have evaporated and the fragrance will be at its best – the flowers develop an unpleasant taste later in the day. The flowers are just shaken and picked over to remove any insects, but not washed. Also you need to sterilise the bottles and anything you use to fill them (jug, funnel, ladle etc). I did this in the dishwasher on a hot setting.

In brief, add 15 large elderflower heads (more if they are small), 50g citric acid, two thinly-sliced lemons and 2.5l water to a large pan, bring to the boil, cover and leave to infuse for at least 4 hours (I left it overnight). You can get citric acid at Lakeland and Wilkinsons/Wilco.

When your mixture has infused and your utensils have been sterilised, strain through muslin into another large pan, squeezing all the liquid out to extract all the flavour- I used a jelly bag for straining, (more usually employed making preserves). Add 1kg sugar, bring to the boil and simmer for 5 minutes, then immediately pour the hot liquid into the sterilised bottles and seal. Store in a cool dark place and it should keep for a year ( the heating and citric acid preserves it), but refrigerate once opened. I got three good sized bottles from these quantities.

I’m really enjoying this taste of summer!

Author:

I live in Northumberland, within sight of the sea and spend my time knitting, crocheting, sewing and trying my hand at different crafts. There's usually a story to share about the things I make.

6 thoughts on “Everything Tastes Better with Elderflower

  1. Nice choice! Although cordial is versatile (diluted as a soft drink or added to an alcoholic one or ever added to desserts) I would like to try making an elderflower liqueur (I’ve made sloe gin and a few other before so and they are really good and not difficult to do). That’s for year’s elderflower harvest!

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    1. Haven’t seen the elderflower cider this year (we usually stock up from stall in food marquee at country fairs and shows that are not happening atm) but last 2 years it’s been available and popular. Haven’t had the whisky cask one ( is it new?) but also like the ginger version- nice and warming and would probably be fabulous mulled.

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