Ed’s Operator Stuart is seeing a lot of Elderflowers coming into peak season in his customers gardens at the moment and has been sharing his delicious recipe for homemade cordial with them. It’s made every year at home and lots of his friends enjoy it on visits.
At times when customers are more and more interested in the provenance of their food and are conscious of food miles, its great to share ways of using their own produce. Children enjoy helping to make it too.
2.5 kg white sugar, either granulated or caster
2 unwaxed lemons
2 unwaxed oranges
20 fresh elderflower heads, stalks trimmed
85g food grade citric acid (available from chemists or Amazon)
- Put the sugar and 1.5 litres of 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 & oranges using a potato peeler, then slice the remainder of the fruit into rounds.
- Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat.
- Fill a large clean bowl with cold water.
- Give the flowers a gentle swish around to loosen any dirt or bugs.
- Lift the flowers out, gently shake and transfer to the syrup along with the lemons, oranges, zest and citric acid, then stir well.
- Cover the pan and leave to infuse for 24 hours
- Line a colander with a clean tea towel or muslin if you have it, then sit it over a large bowl or pan.
- Ladle the syrup – let it drip slowly through. Discard the bits left in the towel.
- Sterilise bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse then leave to dry in a low oven)
- Use a funnel and ladle to fill sterilised bottles.
The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks.
You can also freeze it in plastic containers or ice cube trays and defrost as needed.