- 2½ kg white sugar, either granulated or caster
- 2 unwaxed lemons
- 20 fresh elderflower heads, stalks trimmed
- 85g citric acid
- Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
- 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. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
- Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). 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.
Recipe from BBC goodFood
- 5 L Water
- 12 Elderflower Heads, Large
- 700g Sugar
- 3 Lemons, Juice and Zest
- 7g Champagne Yeast (can use live yeast / Brewers yeast)
- Harvest your Elderflower: You are looking for large clean heads between 15-20cm in diameter and sort through to remove any bugs or other debris
- Heat 2 litres of water to just below boiling point and pour into a large sterilised bucket and add the sugar
- Stir until the Sugar has dissolved
- Add 3 litres of cold water
- Add the juice and zest of 3 lemons and stir
- Finally add the Elderflower
- Cover with a muslin cloth firmly secured to prevent any creepy crawlies invading and leave to sit for 3 days, if after 3 days you have no sign of bubble or fermentation then add 7g of champagne or wine yeast (this should be readily available in health food stores)
- Leave for a further 3 days and then strain through a sterilised muslin cloth and allow to sit for a couple of hours to allow it to settle
- Siphon off into bottles of your choice, ensuring that you release the pressure of the fermentation every 2-3 days to prevent any exploding bottles
- After 2 weeks your champagne will be ready to drink!