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Homemade elderflower cordial

Name: Homemade elderflower cordial
Prep time: 20 min
Cook time: 10 min
Total time: 24 h
Yield: Makes about 4 litres
Cuisine: British
Ingredients: 2 ½kg white sugar either granulated or caster; 2 unwaxed lemons; 20 fresh elderflower heads, stalks trimmed; 85g citric acid (from chemists)

Fragrant and refreshing, springtime elderflower cordial is easy to make. Mix with sparkling water to create elderflower pressé, or add to wine, prosecco or champagne to start a party in style

24 hr total 20 min prep 10 min cook Makes about 4 litres 619 cal

Ingredients

4 serv.

2 ½kg white sugar either granulated or caster
2 unwaxed lemons
20 fresh elderflower heads, stalks trimmed
85g citric acid (from chemists)

Instructions

Tap a step to mark it done

1 Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
2 Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
3 Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks.