Every summer, elderflowers bloom like little white clouds across the UK countryside, and if you’ve been out walking lately, you’ve probably noticed them too. I’ve read that they also grow across much of Europe, Western Asia, North and Central America. We’re lucky to live opposite a large park, and every time we take a stroll, I find myself drawn to those delicate, fragrant clusters. we even have a couple of elderflower bushes in our garden, which makes things even better.
Making Elderflower and Lemon Cordial has become a small annual tradition for me over the past few years. Each time I tweak the recipe a little, just for fun and to keep things interesting. There’s something incredibly satisfying about making your own cordial, especially it’s something you’re used to buying from a cafe, a restaurant or shop.
What is elderflower?
If you’re curious about elderflower, how to identify it safely, avoid lookalikes and explore its health benefits, I recommend reading this article, written by a professional forager and chef. It only takes a few minutes and it’s packed with valuable insights.
Why make Elderflower and Lemon Cordial at home?
First of all, it’s much easier than you might think. If you’ve ever sipped an elderflower drink in a fancy cafe and wondered how they do it, I promise, it’s not as complicated as it seems. It’s not just about saving money, though it certainly costs much less to make Elderflower and Lemon Cordial at home, it’s also about that lovely sense of accomplishment. I find so much joy in creating something from scratch that I’d once only ever bought off a shelf.
All you need are five simple ingredients: elderflower, lemon, sugar, water and citric acid or cider vinegar. That’s it.
Ingredients you’ll need
This recipe makes about 3.5 litres of Elderflower and Lemon Cordial, perfect for bottling and sharing, or stashing away for sunny days.
Elderflower
You’ll need around 30 elderflower heads. A quick tip: look closely when picking them – some bunches can be covered in little black bugs. Try to avoid those. I rinse the flowers gently under running water a few times, then leave them to drain and dry in a colander.
Lemon
Go for unwaxed lemons, as we’ll be using both the rind and the juice. Use a peeler to remove the zest, then slice the lemons into rings. Set them aside.
Sugar
I used to make this cordial with just caster sugar, which gives a very pale, clear drink like my batch last year.
But this year, I experimented with half light brown sugar and half caster sugar. The result? A slightly richer colour and a bit less refined sugar overall. I really like the effect.
Acid
Citric acid works as a preservative and adds a nice tang to the cordial. However, this year I used cider vinegar instead, and it turned out just as well, even fresher. So use whichever you prefer – or whichever you happen to have in the cupboard.
How to make Elderflower and Lemon Cordial
Once your ingredients are prepped, it’s time to get going.
- In a large pot, dissolve your sugar in 2 litres of water and bring it to a boil.
- While that’s heating, layer your lemon peel and slices at the bottom of another big pot. Place your elderflower heads on top, with the flowers facing down and the stalks pointing up.
- Once your sugar syrup is boiling, stir in the citric acid or cider vinegar and remove it from the heat.
- Immediately pour the hot syrup over the lemon and elderflower. Cover with a lid and let it infuse for 24 to 36 hours.
During this time, all those lovely floral and citrus notes will infuse into the syrup. It’s honestly magical.
Strain, store and enjoy
When you’re ready to finish, pour the syrup through a muslin cloth into a large bowl. Once the syrup stops dripping, give the cloth a gentle squeeze to get every drop of the juice. I like to bring the strained cordial to a gentle boil once more before bottling, it just gives me peace of mind in terms of storage.
Sterilise your glass bottles by washing them thoroughly, then rinsing them with boiling water and drying them in a low oven. Once both the cordial and bottles are cool, use a funnel to pour the cordial into the bottles.
If you use citric acid, the cordial will keep for a couple of months when stored in a cool, dark place. However, if you’re using cider vinegar instead, it’s best to consume it within 5 to 6 weeks for optimal freshness and flavour.
I also like to freeze some of my Elderflower and Lemon Cordial in ice cube trays – it’s such a handy way to store it and it makes serving even quicker. Just pop a cube or two into a jug of water and you’ve got a perfect glass of elderflower and lemon refreshment.
How to serve Elderflower and Lemon Cordial
As for the dilution ratio, I usually go for about one part cordial to five parts water. But this is really a matter of taste – adjust to suit your preference. Still or sparkling water both work wonderfully, though I personally love the bubbles of a sparkling version. You can also add a few slices of fresh lemon to the jug when serving the elderflower drink, that’s how I usually enjoy it.
Let me know if you give this recipe a go – I’d love to hear how it turns out for you. Making Elderflower and Lemon Cordial really is lovely seasonal ritual and once you’ve done once, you might just find yourself hooked too.
Don’t forget to try my other refreshing drink recipe for this summer, including:
Homemade Peach Iced Tea Recipe (Trà Đào Đá) – A Summer Must-Have
Vietnamese Pandan Corn Milk Recipe (Sữa Bắp Lá Dứa)
Elderflower and Lemon Cordial: A Homemade Summer Favourite
Description
This Elderflower and Lemon Cordial is a beautifully fragrant, homemade drink that captures the essence of early summer. Made with freshly picked elderflowers, zesty lemon, and just a handful of simple ingredients, it’s a wonderfully refreshing drink served chilled with still or sparkling water. Whether you’re hosting a garden party or enjoying a quiet moment in the sunshine, this cordial is a delightful way to make the most of the elderflower season.
Ingredients
Instructions
-
Prepare the elderflower and lemons
- Gently rinse the elderflower heads to remove bugs and dirt.
- Let them drain in a colander.
- Peel the lemons and slice them into rounds.
-
Make the sugar syrup
- In a large pot, combine the sugar and 2 litres of water.
- Stir and bring to a boil.
-
Layer the ingredients
- In another large pot, place the lemon peel and slices at the bottom.
- Arrange the elderflower heads on top, with the flowers facing down and the stalks facing up.
-
Infuse the cordial
- Once the sugar syrup is boiling, stir in the citric acid or cider vinegar and remove from heat.
- Carefully pour the hot syrup over the lemon and elderflower mixture.
- Cover with a lid and leave to infuse 24-36 hours.
-
Strain and store
- After infusing, strain the cordial through a muslin cloth into a large bowl, squeezing out all the liquid.
- Bring the strained cordial to a gentle boil, then pour into sterilised glass bottles once cooled.
Note
- Storage tips: If using citric acid, the cordial will keep for up to 2 months in a cool, dark place. If using cider vinegar, aim to consume within 5-6 weeks.
- To serve: Dilute 1 part cordial to 5 parts still or sparkling water, or to taste. Add a few fresh lemon slices to the jug just before serving, that's how I usually enjoy it.
