Serves: 6-8 Total Time: 1h
Ingredients 1k 250g white sugar
1 lemon
10-15 fresh elderflower heads, stalks trimmed
45g citric acid (you can get this from So sustainable ) 800ml water
Muslin bag
2 x 2L Sterilised glass bottles
Method 1. Place the sugar and water into a large saucepan. Gently heat, until the sugar has dissolved, you don’t want to boil it just yet. Give it a stir every now and again. 2. Zest the lemon using a potato peeler, then slice the lemon. 3. Once the sugar has dissolved, bring the pan of syrup to a boil, then turn off the heat. 4. Gentle wash the flowers. Add to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs. 5. Line a colander with a muslin bag, then sit it over a bowl. Ladle in the syrup – let it drip through slowly. Discard the bits left. 6. Use a funnel to fill the sterilised bottles. The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Tip: You can also drizzle the cordial over ice cream sorbet, fruit salad or set into jellies.