Elderflower Cordial

On a dry, sunny morning go out and gather elderflower heads before the day gets too warm. Picking is usually best done before 10 am when the flowers are still rich in pollen and it's best . Most recipes call for at least 40 good sized heads, although I rarely count and just fill a bag with as many as I can pick. 

Ingredients:

40 elderflowers

2 litres of water

1 lemon sliced

1-2 kgs of sugar*

Method:

Place your flowers in a large heat-proof bowl or saucepan with the sliced lemon

Boil 2 litres of water and pour over the flowers. Leave to stand over night.

Strain the liquid through a muslin cloth or thin tea towel, squeezing gently until all the liquid has been extracted.

Put the liquid in a saucepan and add the sugar. 

If you plan on using the cordial straight away, heat the pan until the sugar has all dissolved then decant into a clean bottle and store in the fridge for up to a week. 

If you want to store your cordial for longer, bring it to the boil and pour into sterilised jars, put sterile lids on and close. Leave to cool, check that the lids have all sealed, then store in a cool, dark place for up to a year. Once opened keep refrigerated and use within a week.

*if you're bottling your cordial you'll want a heavier syrup to stop if from spoiling so a ratio of 1 part sugar to 1 part water is recommended.