elderflower cordial

A classic you can’t go wrong with! This floral syrup is so versatile. The key to the best elderflower cordial is picking the elderflowers that are in full sun.

Ingredients

• 30 elderflower blooms

• 2 lemons – roughly sliced

• 1kg white sugar

• 60g citric acid

• 3 pints boiling water

Method

• Put all the ingredients in a large pan or clean bucket and stir until the sugar is dissolved.

• Leave on the counter for 4 days, stirring occasionally, before straining through a muslin cloth and transferring to sterilised bottles.

• The cordial will keep for 3 months in the fridge, or you can freeze the bottles (just make sure you leave room for expansion whilst it freezes!).

elderflower gimlet

Elderflower cordial is the perfect addition to your cocktail cupboard. It pairs so well with lime and gives the sweetness whilst also tons of flavour.

Ingredients

• 50ml elderflower cordial

• 50ml gin or vodka

• 25 ml fresh lime juice

• Slice of lime or cucumber – to garnish

Method

• Add all the ingredients into a shaker and shake with ice

• Strain into a gimlet glass or couple and garnish with the slice of lime

• Enjoy!

elderflower granita

For those you don’t have an ice cream machine, this one if perfect. Elderflower granita is so refreshing and couldn’t be more simple. You can always add a splash of gin for a boozy alternative, just don’t go crazy otherwise it won’t freeze! Cucumber is a great addition too so just have a play around with flavours.

Serves 4

 Ingredients

• 200ml elderflower cordial

• 500ml water

• 1 lime – zested and juiced

• 1 lemon– zested and juiced

Method

• Mix all the ingredients together and pour in a tray or large tuppaware and freeze.

• Mash up with a fork every half an hour until fully frozen.

elderflower vnegar

I love flavoured vinegars and this elderflower vinegar is a great to use for salad dressings.

Ingredients

• 4 elderflower blossoms

• 350ml white wine vinegar

Method 

• Sterilize a jam jar.

• Stuff the elderflower blossoms into the jar and cover with the vinegar.

• Leave to infuse for 2 weeks before straining through a muslin cloth. It will keep forever.