Fragrant white elderflower heads appear in parks, woodlands and hedgerows in May and June and are perfect for picking right now. I can still remember making elderflower cordial with my Granny, hooking the flowers from high up bushes with her walking stick and picking out creepy crawlies before steeping them with sugar and citrus.
Some recipes include citric acid to preserve the cordial for months on end. Ours simply uses store cupboard ingredients, but will keep in the fridge for several weeks. Dilute with water as you would squash or use to flavour cakes, yoghurts and puddings.
Elderflowers taste best when picked early in the morning on a dry, sunny day.
12 elderflower heads, cleaned of bugs and any dirt
300g caster sugar
2 unwaxed lemons
Pour the water into a large saucepan then add the sugar.
Carefully use a zester to add the zest of your lemons and orange to the pan, then ask a grown up to bring to the boil.
Reduce the heat, simmer until the sugar has dissolved then remove from the heat.
Slice the lemons and orange and add to your pan with the elderflower heads. Cover and leave to steep for 24 hours in a cool place.
Strain the liquid through a sieve then use a funnel to pour into an empty glass bottle or jars.
Will keep in the fridge for 2 - 3 weeks.