Elderflower Cordial

Easy, delicious elderflower cordial with a lovely balance of tart and sweet, and the fresh taste of elderflowers in full bloom and lemon.
The cordial is concentrated and diluted to taste – I mix it at roughly 1:4 with plenty of ice and lemon slices.

Elderflower Cordial

Recipe for easy, delicious elderflower cordial.

This batch makes about 1 1/2 l of concentrated cordial

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4.50 from 10 votes

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Course: Drinks

Cuisine: Danish

Total Time: 3 days days

Change servingsServings: 12 servings

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Ingredients

• ▢ 1,2 l water
• ▢ 35 elderflower heads
• ▢ 600 g sugar (I use half cane sugar, half regular white sugar)
• ▢ 2 lemons
• ▢ 15 g citric acid
• ▢ Atamon preservative, optional a Danish liquid preservative (sodium benzoate) used to rinse the bottles

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Method

• Gently shake the elderflower heads to rid them of any small insects, and snip the flowers off into a large pan. Trim away as much of the bitter stalk as possible.
• Wash the lemons thoroughly and cut them into slices.
• Arrange the slices on top of the elderflowers and sprinkle the citric acid over them.
• Bring the water and sugar to the boil in a saucepan until the sugar has dissolved, then pour it over the lemon slices and elderflowers.
• Put the lid on the pan and leave it in the fridge for 2-3 days.
• Strain the cordial through a clean cloth or a very fine-meshed sieve, then pour it into scalded bottles, rinsed with Atamon if using.
• Store the cordial in the fridge, where it keeps well for about a month provided the bottles have been thoroughly cleaned – or freeze it in smaller portions.

Nutrition

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