It is June 21st, the summer solstice and a beautiful sunny, if somewhat windy morning here in Northern Ireland.  The elderflowers are in full bloom in the hedges now and are abundant along the little country road where I live and walk every day. The fresh flowers are great for a cordial. They are also lovely paired with gooseberries to make jam. Pick them just as the tiny buds are beginning to open, and some are still closed. Pick on a warm, dry day (never when wet).

Servings: About 2 litres

Ingredients

• About 25 elderflower heads
• zest of 2 unwaxed lemons plus their juice
• 1.5kg granulated sugar
• 1 heaped tsp citric acid (optional)
• 1.5 litres water

Method

1. Inspect the elderflower heads carefully and rinse in cold water. Place the flower heads in a large bowl together with the lemon zest.
2. Bring 1.5 litres of water to the boil, add the sugar and stir to dissolve. Remove from the heat and cool for 5 minutes or so.
3. Add the elderflower heads and lemon zest and juice. Stir in the citric acid if using. Cover with a clean dry tea towel and leave in a cool place to steep overnight.
4. Next day, strain the liquid through a sieve and then a jelly bag or piece of muslin. Do not push it through.
5. Pour the syrup into sterilised bottles or jars, seal and store in a cool dry place. Keep refrigerated once opened.

Notes

Citric acid is a preservative, your cordial will keep better with it but it’s not essential.

I am passionate about embracing the seasons. You can find our seasonally inspired Baking and Cooking Classes Here