Elderflower cordial

By: Rohan Anderson
From: A Year of Practiculture
Makes: 8 x 700 ml
Photographer: Rohan Anderson & Kate Berry

Years ago a friend gave me a bottle of his elderflower cordial. I didn’t think much of it, until about a week later I decided to try it and had one of those excited moments when food memories are made. I remember I kept asking Kate over and over again, ‘Did you taste that? It’s amazing!’ What was even more amazing was discovering that it went particularly well with vodka. Well, let’s face it, what doesn’t go well with vodka?

I will say, though, that this has to be the most refreshing cordial I’ve ever drunk. You make it in spring but drink it in summer. When you’ve been slaving out in the patch and you need a break, nothing beats a big old pitcher of ice and elderflower. Just perfect.

I tend to make massive batches, as I find a bottle of home-made elderflower cordial becomes an excellent form of currency. And look, you can pick a hundred flower heads in no time.

Ingredients

Quantity	Ingredient
50-60	elderflower heads
3kg	white sugar
3 tablespoons	citric acid
5	lemons

Method

Put the flower heads, sugar and citric acid in a really large stockpot with 6–8 litres water. Roughly remove strips of lemon zest from the lemons using a vegetable peeler. Cut the lemons in half, squeeze the juice into the mix, then add the peeled zest and the lemons as well.
Bring to the boil over medium heat and stir until the sugar has dissolved. Reduce the heat and gently simmer for 1 hour.
Remove from the heat, then set aside to steep, covered, overnight.
In the morning, strain the cordial into sterilised bottles and seal tightly.
Store in the larder for up to 6 months; refrigerate after opening. It’s best after the first 2 weeks.