Elderflower cordial

Elderflower cordial

By
From
The Birthday Cake Book
Makes
1.3 litres
Photographer
Laura Edwards

I have been making this for many years, it is so superior to anything you can buy. Citric acid can be a little hard to come by (the supply is restricted as it is also used by drug addicts) but you should be able to find it at the chemist. To check elderflowers are in their prime, shake them; the little flowers should stay on the branches.

Ingredients

Quantity Ingredient
20 fresh elderflower heads
25g citric acid
3 large unwaxed lemons, sliced
600g granulated sugar
or 600g caster sugar

Method

  1. Shake the elderflowers to dislodge any resident insects and remove the larger stems, as they will affect the flavour. Bring 1 litre of water to a boil, add the sugar and stir to ensure it is all dissolved. Cool for about 15 minutes, then add the elderflowers, citric acid and lemons, give it a good stir, cover and leave for 24 hours for the flavours to mingle.
  2. Dampen either a sheet of muslin, a clean J-cloth or a tea towel with boiling water, wring dry and use it to line a sieve. If you are keeping the cordial for a month or two, you will need to sterilise some glass screw-topped bottles: rinse them out thoroughly, then place them upside down in the dishwasher and run a full cycle. Or preheat the oven to 140°C/fan 130°C. Stand the clean, empty bottles (without lids) in the oven for 15 minutes. Remove, allow to cool, then strain the cordial into the bottles. Store in the fridge.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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