Elderflower cordial is an iconic summertime treat. It brings bright floral citrus flavour to sparkling drinks and cocktails and is wonderful on a drizzle cake, panna cotta, ice cream or fresh strawberries. It can even be used to add a floral element to marinades and salad dressings. My recipe is based loosely on the classic River Cottage recipe.
 

Ingredients (makes roughly 2 litres)
 

• 35 elderflower heads

• Peeled zest of 3 unwaxed lemons and 1 orange (plus the juice)

• 1kg sugar

• 1 tsp citric acid (optional)

 

Method
 

1. Put the elderflower heads and citrus zest into a large bowl.
    

2. Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Using a wooden spoon, quickly push the flower heads under the hot water. Cover and leave overnight to infuse.
    

3. Strain the liquid through a jelly bag (twice, to be thorough) and pour into a large pan. Add the sugar, the lemon and orange juice and the citric acid (if using).
    

4. Heat gently until the sugar is dissolved, then bring to a simmer and cook for a few more minutes.
    

5. Use a stainless steel funnel to pour the hot syrup into warm sterilised bottles. Seal and store in a dark place.
    

6. Cordial stored in well-sterilised bottles can keep for up to six months or longer. Note: sediment may sometimes appear, often near the top of the bottle. This is not mould, it’s usually harmless wild yeast and will often disappear when you shake the bottle. However, if the cordial is stored for long periods, the wild yeast may cause slow fermentation. Mould looks fuzzy - often green, blue, or white, and may smell off; if you see this, discard the cordial.