Not as good as mum's but...

Elderflower cordial. Nothing brings back childhood memories of mosquito bites, bruised knees and evenings that never seemed to end like elderflower cordial. The other week I tried out a new recipe. Shouldn't have done that. Should have stuck to my mum's recipe. Not that I ever end up with a result that is even close to hers (mums have magical powers, let's just face it, and embrace it), but at least it's good enough. So here it is, with just a very few changes (as I really don't want to add too much sugar).

Also, if you're using artificial citric acid, please read up on it (you won't be happy about what you read) and stop. Just stick to lemons. Lemons are great.


What you need

  • 40 elderflower heads
  • 4 lemons
  • 2 litres water 
  • 1,3 kg granulated sugar

How to

Shake and rinse the heads with some water. Cut off as much of the green stalks as possible. Put them in a big glass jar (5 litres minimum). Slice the lemons and distribute over the elderflower heads. Bring the water to boil, add the sugar and stir until dissolved. Pour the hot liquid over the lemons and elderflower heads. Cover and place in a cool, dry and not too sunny spot. Let it sit for 4-5 days. Prepare your bottles by cleaning them properly. Strain the elderflower cordial into the bottles (I always strain it into a jug, like this one from IKEA, first as it makes the pouring a little easier) using a muslin, make sure to squeeze out all the juice. Store in the fridge for up to three weeks, and to save the tastes of summer even longer, keep some if the fridge.

Much love,