Fiona’s Elderflower and lemon cordial recipe
Posted by Fiona Nevile in Cordials and Syrups | 11 comments
Photo: Lemon and Elderflower cordial
I love drinking citron pressé on a hot summer’s day. This is the juice of half a large fresh lemon, topped up with caster sugar and ice cold water. I discovered this drink on holiday in Brittany when I was nine years old and have enjoyed it ever since.
So this year I thought it would be fun to make an Elderflower cordial with a distinct lemon kick. I’ve just finished bottling it. The result was a zingy grown up cordial that balances tangy lemon with the fragrant buzz of elderflowers. Delicious with iced water (my first teetotal sampling) and even better with a tot of vodka and a large splash of chilled fizzy water. The final combination is so good that I think that I might have to put the cordial in the barn safely out of harms way. Forget tonic water – this combination is a real winner, works out much cheaper than buying tonic and reduces the need for a slice of lemon. A lot of ice is essential.
I have used weights of ingredients as lemons and flower heads can vary enormously in size. I bought the citric acid on line. This recipe made three 75cl bottles and four 50cl bottles. Generally I cork my bottles so as to avoid the danger of exploding glass. I also store them in a cool place.
If you are looking for a more traditional version our traditional Elderflower cordial recipe is excellent.
Tips and tricks:
- How do I sterilise a jelly bag or muslin square?
Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths. - How do I sterilise glass bottles and jars?
The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.
| Fiona’s Elderflower and lemon cordial recipe |
- 300g of elderflower heads (all but the tiniest stems removed). This was 50 medium and small heads from our tree.
- 750g of chunky lemons (I bought five)
- 2 kilos of white granulated sugar
- 3 litres of boiling water
- 110g of citric acid
- In a large heatproof bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
- When cool add the citric acid, the lemons (zested and sliced – not squeezed) and the elderflower heads.
- Leave to steep for 48 hours in a fridge or a really cool place.
- Strain twice through sterilised muslin (how do I sterilise muslin? See Tips and tricks below)
- Using a jug and funnel carefully pour into hot sterilised bottles (how do I sterilise bottles? See Tips and tricks below)
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One year I couldn’t get citric acid, so I sliced many lemons into the bin with the soaking elderflowers. Strained liquid, boiled and poured onto the sugar made excellent cordial.
The bonus was the remaining elderflower scented lemons which I made into a marmalade, absolutely delicious.