Late May and, after a long dry hot spell, the elderflowers are smelling wonderful. Perfect time to pick just the few needed to make elderflower cordial.

I am very grateful to Diana Cray for this excellent recipe which I have
used for many years.

25 heads of elderflower
1.5kg granulated sugar
1.2 litres water
4 lemons
50g citric acid

Collect large clusters of white elderflowers on a sunny day when there has been no rain for at least two days previously. The smell of the elderflowers gives a clue to the right day. Do not wash the elderflowers but shake them well to remove any ‘foreign bodies’ and place in a large bowl.

Put the sugar in a pan with the water and slowly bring to the boil until the sugar dissolves. Remove from the heat and allow to cool before adding the zest of two of the lemons (taken off with a potato peeler). Slice all four lemons and add to the bowl with the elderflowers. Pour over the sugar syrup and add the citric acid. Leave for 48 hours.

Strain the cordial through double muslin and pour into sterilized bottles (empty gin or vodka bottles are ideal as they are already sterilized). Store in a cool dark place where the cordial will keep for three months or more.