6 heads elderflower
450g granulated sugar
1 tbsp tartaric acid
1 whole lemon sliced
1l boiling water
- Place the elderflower heads in a large bowl of cold water, to remove any dust (or bugs!) before making the cordial.
- Rinse the bowl and then add all the ingredients along with the washed elderflower heads. Pour over the boiling water. Stir to dissolve the sugar then cover for 24 hours in a cool place (but does not need to be stored in the fridge).
- Heat the oven to 160*C. Wash the bottle(s) well and leave to dry in the oven for about 15 minutes until completely dry. This will have sterilised the bottle allowing the cordial to last for longer.
- Strain the cordial into the bottle. It can be a sticky process so I strain it first into a jug with a sieve (discarding the elderflowers) and then into the bottle using a funnel lined with either a square of muslin or a piece of kitchen paper separately into its single layers, using a single layer for each bottle.
- Store in the fridge until required. Dilute to taste with water, sparkling water or sparkling wine.
This will last in the fridge for up to 6 weeks. If you want to keep it longer, it can be frozen until you want to drink it. You can double the recipe for a bigger batch.