📝 About This Recipe
Capture the fleeting essence of an English summer with this elegant, effervescent pressé. This sophisticated mocktail balances the heady, floral perfume of wild elderflower blossoms with the sharp brightness of lemon and a hint of citric tang. It is a refined temperance drink that offers a complex, botanical profile far superior to any store-bought cordial.
🥗 Ingredients
The Botanical Base
- 25-30 heads Fresh Elderflower Heads (Large, creamy blossoms picked in full sun; shaken for insects but not washed)
- 3 large Unwaxed Lemons (Zested into wide strips and then thinly sliced)
- 50 grams Citric Acid (Acts as a preservative and provides a signature sharp tang)
The Infusion Syrup
- 1.5 kg Caster Sugar (Extra fine sugar dissolves more cleanly)
- 1.5 liters Filtered Water (Spring water is preferred for the purest flavor)
- 2 tablespoons Honey (Mild wildflower honey adds depth to the floral notes)
For Serving (The Pressé)
- 2 liters Sparkling Mineral Water (Chilled; used to dilute the cordial to taste)
- 1 handful Fresh Mint (Slapped between palms to release oils)
- 1/2 cup Fresh Raspberries (For a pop of color and tartness)
- 1/2 piece Cucumber (Shaved into long, thin ribbons)
- 2 cups Ice Cubes (Preferably large, clear cubes)
👨🍳 Instructions
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1
Gently shake the elderflower heads to remove any small insects or debris. Do not wash them under water, as this removes the fragrant pollen which carries the bulk of the flavor.
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2
Using kitchen shears, snip the flowers away from the thick green stalks. Place the flower florets into a very large, heatproof ceramic or glass bowl.
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3
Add the lemon zest strips and the lemon slices to the bowl with the flowers.
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4
In a large saucepan, combine the 1.5 liters of filtered water and the 1.5 kg of caster sugar. Heat gently over medium-low heat, stirring occasionally until the sugar has completely dissolved.
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5
Bring the syrup to a gentle simmer for about 2 minutes, then stir in the honey and the citric acid until fully integrated.
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6
Carefully pour the hot syrup over the elderflowers and lemons. Ensure all the blossoms are submerged; you can use a small plate to weigh them down if necessary.
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7
Cover the bowl with a clean tea towel and leave it in a cool, dark place to steep for at least 24 hours, or up to 48 hours for a more intense flavor.
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8
After steeping, line a large colander with a piece of sterilized muslin or a clean fine-weave linen cloth. Place the colander over a clean pot.
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9
Pour the mixture through the muslin. Do not squeeze the flowers or lemons too hard, as this can make the cordial cloudy.
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10
Using a funnel, transfer the strained cordial into sterilized glass bottles. Seal tightly and store in the refrigerator for up to 6 weeks.
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11
To serve as a pressé, fill a tall highball glass or a wine glass halfway with ice cubes.
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12
Pour in 2-3 tablespoons of the elderflower cordial (adjust to your sweetness preference).
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13
Top with chilled sparkling mineral water and stir gently with a long spoon to combine.
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14
Garnish with a cucumber ribbon, a few fresh raspberries, and a sprig of slapped mint for an aromatic finish.
💡 Chef's Tips
Pick your elderflowers in the morning when the sun is out and the flowers are fully open for the best pollen count. Always use unwaxed lemons to avoid bitter chemical residues leaching into your syrup. If you don't have citric acid, you can substitute with 2 extra lemons' worth of juice, though the shelf life will be reduced to 1-2 weeks. To keep the cordial for up to a year, pour it into plastic bottles (leaving a gap at the top) and freeze it. Ensure your bottles are properly sterilized by boiling them or running them through a hot dishwasher cycle just before filling.
🍽️ Serving Suggestions
Serve alongside a fresh strawberry and goat cheese salad for a light summer lunch. Pair with buttery shortbread cookies or a slice of lemon drizzle cake for afternoon tea. Add a splash to a non-alcoholic gin-alternative for a more complex botanical mocktail. Garnish with edible pansies or borage flowers to create a stunning visual centerpiece for garden parties. Use the concentrated cordial as a syrup over vanilla bean panna cotta or fresh fruit salads.