📝 About This Recipe
Capture the fleeting essence of the Summer Solstice with this fragrant, golden syrup made from freshly foraged elderflower blossoms. This traditional European tonic offers a delicate floral profile with bright citrus undertones and a honey-like sweetness that defines the peak of the season. It is the perfect artisanal base for refreshing cocktails, sparkling sodas, and elegant summer desserts.
🥗 Ingredients
The Floral Base
- 25-30 large clusters Fresh Elderflower heads (shaken free of insects, stems trimmed)
The Infusion Liquid
- 1.5 kg Granulated sugar (white sugar preserves the pale golden color)
- 1.5 liters Water (filtered is best)
- 50 grams Citric acid (acts as a preservative and adds tang)
Citrus & Aromatics
- 3 large Unwaxed lemons (sliced into thick rounds)
- 1 medium Organic orange (sliced into rounds for depth of flavor)
- 1 inch piece Fresh ginger (peeled and thinly sliced (optional))
👨🍳 Instructions
-
1
Harvest your elderflowers on a dry, sunny morning when the pollen is at its peak; avoid picking after rain as the flavor will be diluted.
-
2
Gently shake the flower heads to remove any hidden insects. Do not wash the flowers, as this removes the fragrant pollen which holds the flavor.
-
3
Using kitchen shears, trim as much of the green stalks away as possible, as the stems can introduce a bitter, 'grassy' taste to the cordial.
-
4
In a large, heavy-bottomed saucepan, combine the 1.5kg of sugar and 1.5 liters of water.
-
5
Heat the mixture over low heat, stirring occasionally, until the sugar has completely dissolved and the liquid is clear.
-
6
Bring the syrup to a gentle simmer for 1-2 minutes, then remove the pan from the heat entirely.
-
7
Stir in the citric acid until dissolved, then add the lemon and orange slices, and the ginger if using.
-
8
Gently push the trimmed elderflower heads into the warm syrup, ensuring they are fully submerged.
-
9
Cover the pot with a clean tea towel or lid and leave it in a cool, dark place to infuse for at least 24 hours, or up to 48 hours for a deeper flavor.
-
10
After steeping, line a large colander with a piece of fine muslin or a clean nut milk bag and set it over a large bowl.
-
11
Slowly pour the infusion through the muslin. Do not squeeze the flowers or fruit, as this will make your cordial cloudy.
-
12
Sterilize your glass bottles by washing them in hot soapy water and placing them in a 100°C (212°F) oven for 15 minutes.
-
13
Use a funnel to pour the strained cordial into the warm, sterilized bottles, leaving a small gap at the top.
-
14
Seal the bottles immediately and store in the refrigerator for up to 6 weeks, or freeze in plastic containers for up to a year.
💡 Chef's Tips
Only pick flowers that are fully open and creamy-white; avoid any that have started to turn brown. If you cannot find citric acid, substitute with the juice of two additional lemons, though the shelf life will be slightly shorter. Be careful not to include the thick green stems, which contain small amounts of cyanide-inducing glycosides and taste bitter. For a crystal-clear cordial, double-strain the liquid through a coffee filter if the muslin isn't fine enough. If you notice the cordial starting to fizz or ferment in the fridge, discard it or use it immediately.
🍽️ Serving Suggestions
Mix 1 part cordial with 5 parts chilled sparkling water and a sprig of fresh mint for a classic refresher. Add a splash to a glass of chilled Prosecco or Champagne for a sophisticated 'Hugo' style aperitif. Drizzle over a bowl of fresh strawberries or macerate summer berries in the syrup before serving with cream. Use as a soak for lemon drizzle cake or a Victoria sponge to add a floral Midsummer twist. Combine with gin, lime juice, and cucumber for the ultimate botanical summer cocktail.