Inspired by Louise who joined us for an AGA cookery class earlier in the year, she told us how her family always plan a day for making Elderflower cordial.  We always look forward to a ‘marmalade’ day but I loved the thought of preparing a picnic and returning with baskets full of blooms ready to infuse simple syrup. This recipe is perfect to add to sparling water or Prosecco for a spring cocktail.



You will need:

20 large heads of elderflowers gathered from a permissive footpath

1.8 kg granulated cane sugar

1.2 litres filtered water

6 un-waxed, organic lemons – zest four lemons and slice all six

50 g citric acid

6 x 500 ml glass bottles – sterilised



Measure the water and sugar into a large stainless steel pan and heat gently.  Stir well until the sugar is completely dissolved. Cool.

Add the prepared lemons to a large mixing bowl and pour over the cooled syrup.

Add citric acid.

Cover the bowl and leave in a cool place to infuse for 24 hours.

Strain through a jelly bag or chinois (fine strainer) and store in sterilised bottles.


Notes for cooks.

Make sure to give the heads of elderflower a good shake to remove any insects.

Store the cordial in sterilised bottles for three months or freeze in plastic tubs for up to six months.

Citric acid can be bought from most chemists or home brew stores.

Make the most of the short elderflower season and gather a few extra flowers to make fritters for a seasonal treat.

Elderflower partners really well with …..

Strawberry and meringues.

Sparkling wine and gin.

Lemon and buttermilk.


And cheese….try Mary Quickes clothbound cheddar in our asparagus tart recipe for a spring celebration lunch.