Elderflowers equals summer for me. I love them. They are both pretty flowers to look at, as they cluster together on branches, as well as having one of the most delicious aromas and flavours around.
They combine hardy and veracious stems with the most delicate of flowers, enabling them to thrive almost anywhere. But the lovely ivory flowers are quick to come and go, so for that reason, you have to quick to make a batch of this summer drink once you spot a ripe tree.
And do remember to leave some of the flowers on the shrub, as they will ripen to glorious elderberries that are splendid to harvest later on in the year.
Makes about 1.5 litres
20-30 elderflower heads
2 organic lemons
2 tbsp citric acid
650 organic caster sugar
1 litre of water
Shake the elderflowers to free any unwanted bugs, and put them in a large pot or similar container with a lid.
Wash the lemons and cut them into slices, then add to the pot.
Mix the citric acid with the sugar and dissolve the mixture in boiling water, then pour the syrup over the flowers, cover the pan and let the juice steep in the refrigerator for 4 days. Once steeped, remove from the fridge and strain the liquid using a cheese cloth, or fine meshed sieve, then pour the cordial into clean sterilised bottles.