
INGREDIENTS
1 kg sugar
1 litre boiling water
zest of 2 large lemons
50 g citric acid OR juice of 2 large lemons
15 elderflower heads
METHOD
- Put the sugar in a bucket or basin with the boiling water and stir to dissolve.
- Add the citric acid or lemon juice and the lemon zest.
- Shake the elderflowers to remove any insects and add the flowers to the sugar syrup.
- Cover and leave to stand for 1-2 days, stirring morning and night.
- Strain the elderflower cordial through muslin and decant into sterilised bottles.
It’s now ready to use.
×
This content will be overwritten when the modal opens
This form is protected by reCAPTCHA - the Google Privacy Policy and Terms of Service apply.