Elderflower Cordial from Fresh Blossoms

Before you start

Elderflower cordial captures the brief early-summer bloom of the elder tree in a floral, honeyed syrup. Diluted with still or sparkling water it makes a refreshing drink, and a splash brightens gin, sparkling wine and fruit desserts. It is a long-standing tradition in Britain and much of northern Europe.

The flavor lives in the pollen, so pick heads that are fully open, creamy-white and fragrant, on a dry morning, and do not wash them. Thick green stems taste bitter and should be trimmed. This version steeps the blossoms in cooled syrup in the refrigerator for 24 hours rather than at room temperature, and uses citric acid and lemon to add brightness and help preservation. Foraging comes with responsibility: be completely sure of your identification before you pick.

Ingredients

• 20 large elderflower heads — fully open, picked on a dry day, unwashed
• 1 L (4¼ cups) water
• 750 g (3¾ cups) granulated sugar
• 2 unwaxed lemons — zest peeled, fruit sliced
• 25 g (5 tsp) citric acid

Method

1. Shake each flower head gently to dislodge insects. Snip the tiny flower clusters from the thick green stalks with scissors, keeping as little stem as possible.
2. Bring the water to a boil in a large saucepan, add the sugar and stir until dissolved. Remove from the heat and let the syrup cool until warm to the touch, about 40°C (104°F).
3. Stir in the citric acid, lemon zest and lemon slices, then add the flowers and push them under the surface.
4. Cover the bowl, let it cool fully, and refrigerate for 24 hours. Stir once or twice if you think of it.
5. Strain through a fine-mesh strainer lined with muslin, pressing the flowers gently. Strain a second time if any pollen or debris remains.
6. Funnel into clean bottles, seal and refrigerate. To serve, dilute about 1 part cordial with 8 to 10 parts still or sparkling water.

Tips for success

• Avoid blossoms near busy roads or sprayed fields; pick from clean hedgerows or your own garden.
• Brown or wilted flowers taste musty; leave them on the tree.
• Freeze some cordial in ice cube trays to enjoy elderflower drinks months after the season ends.

Substitutions

Citric acid

Without it, use the juice of 2 more lemons. The cordial will taste less sharp and must be used within about a week.

Granulated sugar

Reducing the sugar to 500 g makes a less sweet cordial with a shorter fridge life.

Lemons

Limes or an orange give a slightly different citrus note.

Troubleshooting

The cordial smells like cat or tastes musty

Some elder trees produce off-smelling blossoms, and old flowers can turn. Sniff each tree before picking and use only sweet-smelling heads.

It tastes bitter

Too much green stalk went in. Trim more carefully next time.

It began to fizz in the fridge

Wild yeasts on the flowers have started fermenting it. Discard it, and use more citric acid or keep it colder next time.

Storage

Refrigerate in clean, sealed bottles and use within about 3 to 4 weeks. For longer keeping, freeze it in plastic containers with headspace. Discard any cordial that fizzes, smells fermented or shows mold.

Safety notes

Use only flowers you can positively identify as elder (Sambucus nigra or its American relatives); some poisonous plants have similar flat flower clusters. Leaves, stems and bark of elder are not edible, so trim stalks carefully. If you are unsure, do not pick.