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2.5 kg sugar, préférable light brown granulated sugar (organic)

2 organic lemons

20 fresh elderflower heads, trim from stalks

85g citric acid

1) Put the sugar and 1.5 litres water into saucepan. Gently heat, donot boil, until the sugar has dissolved. Prepare the lemon zest into fine pieces, then slice the lemons into rounds.

2) Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Clean the flowers by gently moving them around removing any insects or dirt. Shake flowers gently before adding to the syrup then add with the lemons to the liquid, add zest and citric acid, stir well.

Cover the pan and leave to infuse for 24 hrs.

3) Line a colander with a clean tea towel, then place over a large bowl or pan. Ladle the syrup onto the tea towel– let it drip slowly through. Discard the bits left in the towel. Use a funnel to ladle syrup into pre-sterilised bottles. The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

(thanks to the BBC Good Food for this excellent recipe)


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