A recipe for elderflower cordial in October when the autumn has properly hit London doesn’t seem very seasonal (and it isn’t), but I made a batch in June that I keep in the freezer and use for various desserts when I want to bring summer back, if only for a moment. And since I am about to post one of these recipes tomorrow, I thought it would be nice of me to provide this recipe as well.

Of course you can use store-bought cordial, Belvoir, has an excellent one. But considering how easy this is to make I urge you to try it next year when the elderflower is in bloom.

This recipe is from one of my mother’s many cookbooks, unfortunately I don’t remember which one but it is a tried and tested recipe that requires very little work. The cordial is uncooked which means it doesn’t keep for very long in the fridge, so pour it into small plastic bottles or zip-lock bags and keep it in the freezer instead. When defrosted it keeps for 3-4 days in the fridge.

Elderflower cordial, makes about 1,5 litres

35-40 elderflower clusters

3 lemons, sliced

1,5 litres water

1,5-2 kg caster sugar

50 g citric acid

Clean the flower clusters and place in a large bowl/bucket (that fits in the fridge or other cool place). Add the lemon slices. Bring the water to the boil and dissolve the sugar and citric acid in it. Add the syrup to flowers and lemons and stir. Leave to cool and cover with cling. Keep in a cool place (like the fridge) for 3-4 days. Stir a few times a day. Pour through a fine sieve and into bottles and freeze. Fresh/defrosted cordial keep for 3-4 days in the fridge. 

Note: Picture borrowed from gourmetodling.com