Elderflower Cordial

Elderflower cordial is a delicious traditional drink making a well-deserved comeback.   This is my own take on it - crimson cordial, from the sambucus nigra elder, which I now cultivate specially for the unusual pink flowers which make such beautiful cordial.  The season is short, but there is still time to go out and pick your own elderflowers, which grow wild in abundant profusion in the country (try to avoid those near busy roads!).   Choose flowers that are still "frothy", ie, blooming well, with pollen on the little petals if possible.   Standard elder will give a pretty pale yellow cordial.   The cordial contains citric acid, which acts as a preservative. It can sometimes ferment slightly, which gives an extra kick to it!   Delicious chilled, with sparkling water.  The quantity below makes about 4 500cl/1pint bottles.

Elderflower Cordial

Elderflower Cordial

28 flower heads (cut while frothy)

2.5 pints boiling water

4lbs 6oz/2kg sugar (1.5 kgs ok)

juice of 1 lemon

1.5 - 2oz citric acid (tartaric if you are desperate)

Using a fork or a sharp pair of scissors, remove the flowers from each flower head (if you use the stalks the cordial will be bitter).  Put the flowers in a large bowl and add the lemon juice, sugar and  acid.  Pour the boiling water over and stir until the sugar has dissolved.

Cover and steep for five days, in a cool place, stirring occasionally.  Strain and bottle.  The bottles have to be sterilised by boiling the bottles and tops for 10 minutes (or heat them in a slow oven).   Heat the syrup and pour into the bottles.  Close the lid about three quarters of the way.

(In practice, I have found if you keep the bottles in a cool place, they do not go cloudy – I have also used plastic bottles and frozen them).  Once open, keep the bottle in the fridge.