Elderflower cordial

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Note

I've adapted Sophie Grigson's classic recipe for this cordial concentrate.

The cordial needs to develop overnight before bottling, so it's a two-day process. Citric acid works as a preservative for the cordial. You can buy citric acid from health food shops and supermarkets in the 'make and bake' aisle. Elderflowers deteriorate quickly once picked, so it's best to have the other ingredients ready before harvesting.

Directions

Trim the elderflower stalks close to the flower heads and remove any leaves. Place the heads in a large ceramic bowl. Discard stalks and leaves.

To make the sugar syrup, put the sugar and boiling water in a saucepan and heat gently until the sugar has dissolved.

Peel the rind from the lemons, then slice the fruit. Put the lemon slices and the peel into the bowl of flower heads.

Pour the hot (but not boiling) syrup over the flower and lemon mixture. Add the citric acid and stir until dissolved. Cover the bowl with a large plate or a cloth and leave for 24 hours at room temperature.

Prepare and sterilise airtight bottles - approximately 1.2 litres in total. Using a fine strainer lined with three layers of muslin, strain the syrup from the flowers and fruit into a clean bowl. Measure the liquid and divide evenly between the bottles. Leave for two weeks to allow the flavours to meld before opening. Stored in a cool place, the cordial will keep for several months; refrigerate after opening.

To serve

Dilute using one part cordial to five parts freshly chilled water, or soda water or mineral water for sparkle, or to your taste. It has a delicate fragrance and subtle flavour. Add a sprig of mint or lemon verbena if you have some in the herb garden.