May: Time to Make Elderflower Cordial
The hedgerows are whitening with hawthorn, cow parsley is eye high and generous flower heads are dripping off the elders, filling the air with fragrance and pollen. Time to make elderflower cordial.
City parks, canal sides, allotment edges, and cemeteries often abound with elderflowers too. It’s not just for out of towners, so let’s get foraging! Avoid picking on busy roads where there’s lots of car fumes and always go above dog wee height – otherwise, go for it.
I had no idea you could make your own until many years ago. I was invited to an elderflower cordial making party by another mum at our young sons’ new school. Delighted to get the chance to meet some other parents along I went as instructed, with my bag of sugar and a large glass bowl. Since taking the plunge that first time, I have never looked back. It is so delicious and so easy.
I think heads are ideally picked on a warm sunny day after the sun has dried the dew for max flavour. But that’s in an ideal world. In reality, just grab the chance when you can. Sometimes I can’t reach the elderflowers I’m after without getting nettled. I usually manage easily enough though in jeans and wellie boots. Still, I have been known to don my waterproof over-trousers & coat to wade through a sea of nettles after some luscious looking heads when I’m on a cordial making roll. You don’t have to treat it as an extreme sport, though – just wander a bit further along the path, and you’ll find some. Do your picking when you have time to do the making; the flowers are best when used fresh.
Ingredients
25 heads of elderflower
1.8 kg sugar
2 lemons
75 g citric acid (optional but it helps it keep longer)
Kettle full of boiling water
Large glass/china (non metal) bowl with lid
A fine cloth (muslin cloth/tea towel or fine strainer)
Sterile bottles/jars
Jug or funnel
Citric acid is available from chemists and even some hardware shops. It seems to sell out quickly at elderflower time so be prepared.
Method
Pick your elderflowers & give them a shake to free any insects, but don’t wash the flowers.
Trim the stems as short as possible; it’s the flowers we’re after. Place the flowers in a glass bowl with two sliced lemons, citric acid & 1.8kg sugar.
Pour over 1.2l boiling water & stir to dissolve the sugar—cover & leave for at least 24 hours, even a couple of days. Feel free to give it a stir every so often. The liquid assumes a lovely pale yellow colour.
Prepare your glass bottles/jars. Wash & rinse them thoroughly and sterilise them by heating them to over 100degC in the oven for at least 10 minutes. Allow to cool.
Strain your juice through a cloth/tea towel/strainer, and using a jug and/or funnel, fill your bottles with summer deliciousness.
Store the bottles in the fridge or even freeze syrup in ice cube trays.
Serve with sparkling water & ice & a slice of lemon.
Also, delicious poured over strawberries, served with gooseberry puree, over ice cream and added to a gin & tonic!
Enjoy!
Written by Judith Brashaw
Judith has always been an enthusiastic reader, and is excited about trying her hand at writing.
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