Capture the essence of fragrant elderflower blossoms in this easy-to-make elderflower cordial. Use it to sweeten summer drinks!
- 1 lemon
- 2 cups loosely packed elderflower blossoms, stems removed, from about 12 flower heads
- 473g (2 cups) water
- 400g (2 cups) granulated sugar
- Slice the lemon into and add the slices to a clean quart jar.
- Fill a bowl with water, submerge the elderflower heads and agitate them in the water to wash off any grit and bugs.
- Remove the flowers from the stems and add them to the jar.
- Bring the water and sugar to a boil then pour the simple syrup over the flowers and lemon in the jar.
- Cover the jar and let the mixture steep at room temperature overnight or for 24 hours. Then strain off the syrup and transfer it to a clear bottle or jar and refrigerate it.
- If you let the mixture sit out longer than 24 hours it could start to ferment, which makes elderflower champagne. If you want to keep it a sweet syrup then make sure to refrigerate it.
- Elderflower cordial will keep for 2-4 weeks sealed and refrigerated. If you are making a large batch and want to store it longer you can pasteurize it in a hot water bath, similar to canning jams. First, sterilize the bottle or jars in boiling water. Then fill them with the cordial and seal them. Then place them in a deep pot and cover them with water. Bring to a boil and let it boil for 20 minutes. Remove the bottles from the water and let them cool to room temperature. Once it is canned it can be stored at room temperature until you open the bottle. Once opened it needs to be refrigerated.
- Always use caution when foraging for wild edible plants. Make sure to identify the plant correctly by referencing guidebooks and asking an experienced forager to confirm a plant’s identity.
Keywords: elderflower, elderflower cordial, elderflower syrup, flower syrup, edible flowers