Posted on 3rd July 2015
We like Mary Berry’s simple recipe for when elderflowers are abundant.
1.5kg caster sugar
2 lemons, finely sliced
25 heads of freshly picked elderflower – look for heads that are just open and growing away from the road
50g citric acid
2 Campden tablets (will kill bacteria if you want the cordial to last more than about a month)
Place the sugar and water into a saucepan and heat gently until the sugar has dissolved and the liquid is clear.
Place the lemons into a 3.5 litre container, pips and all, and add the elderflower heads. Add the citric acid, the Campden tablets if using, and pour over the cooled sugar syrup.
Cover and place the jug in a cool place (not the fridge) for about 24 hours. Strain the liquid and decant into sterilised bottles.
It makes a delicious drink diluted with sparkling water, or a refreshing cocktail with gin, mint, lemon, cucumber and sparkling water, or Prosecco for a stronger version.