Homemade Elderflower Cordial – Bottling British Summer

There’s something truly special about the heady, sweet, honey-like scent of elderflowers that fills the air on a warm June day. It’s such a quintessential smell of the British summertime.

Elderflower bushes are absolutely everywhere right now – rambling through hedgerows, dotted in woodlands, and even popping up in parks. Making your own cordial is a glorious way to capture this fleeting taste of the season and enjoy it long after the flowers have faded. It’s perfect diluted with sparkling water, a grand mixer for a gin and tonic, or even drizzled over your summer puds.

The Foraging Adventure: Tips for Responsible Picking

Before we dive into the sticky, sweet fun, a quick word on gathering these beauties. It’s part of the joy, but it’s important to do it kindly.

• When to Pick: Late May through July is their time, but right now, in late June, is absolutely prime for them here in the UK. Choose a warm, dry, sunny day. This is crucial, as the pollen, which holds all that glorious flavour, is at its most abundant and active. Rain washes it away, and you lose half the magic! Best picked in the morning, after the dew has dried but before the intense heat of the midday sun.
• Where to Pick: Seek out quiet spots away from busy roadsides (no one wants traffic fumes in their cordial!) and low-lying areas where dogs might frequent. Look for country lanes, fields (ask permission if it’s private land, of course), or even in your own garden if you’re lucky enough to have an elder bush.
• A Gentle Cleanse: Once picked, give each flower head a gentle shake to evict any little critters. But this is important: do NOT wash them! You’ll wash away all that precious, flavour-packed pollen.
• How to Pick & The Golden Rule: Look for creamy-white, fully open flower heads, heavy and dusted with yellow pollen. Snip them just below where the smaller stems meet the main stalk. And here’s the golden rule of foraging: take only what you need and leave plenty for nature. Don’t strip a whole bush; leave flowers for the bees, for other foragers, and for the elderberries that will ripen later in the season. A little truly does go a long way, especially with this smaller batch recipe. Carry them home gently in a breathable basket or paper bag, no plastic, as they’ll sweat. And try to use them within a few hours of picking.

The Recipe: Simple & Rewarding (Smaller Batch for Freshness!)

This recipe is designed for a smaller batch, meaning you can enjoy it fresh without worrying about it going off too quickly. It’s delightfully easy!

Homemade Elderflower Cordial (Small Batch)

Yields: Approx. 1 litre

Prep time: 20 minutes (plus infusion time)

Ingredients:

• 15-20 medium to large elderflower heads (freshly picked, full of pollen, unwashed)
• 750ml boiling water
• 500g – 600g caster sugar (use 600g for a sweeter cordial that might keep a little longer)
• 2 unwaxed lemons (the zest of 1-2, the juice of both, plus 1 sliced for infusing)
• Optional: 1 tsp citric acid (you can find this at chemists or online. It adds a lovely tang and acts as a mild preservative. If you don’t use it, just make sure you’ve got good lemon content and rely on the fridge or freezer for storage.)

Equipment:

• A large heatproof bowl or a clean bucket
• A good-sized saucepan
• A fine-mesh sieve
• A clean muslin cloth or thin tea towel
• Sterilised glass bottles with airtight lids (swing-top bottles are marvellous for this)
• A funnel

Instructions:

1. Prep Your Flowers: Give each elderflower head a gentle shake to dislodge any last tiny visitors. I will say it again…. Don’t wash them! Carefully snip off as much of the green stem as you can, those green bits can sometimes make the cordial a bit bitter.
2. Make the Syrup: In your saucepan, combine the boiling water and sugar. Stir it over a low heat until every last crystal of sugar has dissolved and the liquid is perfectly clear. Take it off the heat and let it cool for about 10-15 minutes; it should still be warm, but not scalding hot.
3. Infuse the Magic: Now, pop your prepared elderflower heads, lemon zest, lemon juice, and the lemon slices (and citric acid if you’re using it) into your large bowl or bucket. Pour the warm sugar syrup right over everything. Give it a gentle push down so the flowers are mostly submerged.
4. Let it Steep: Cover the bowl with a clean tea towel or a lid and simply leave it to infuse at room temperature for 24-48 hours. The longer you let it sit, the stronger the elderflower flavour will be.
5. Strain It Out: Once infused, line your fine-mesh sieve with the clean muslin cloth or tea towel and place it over another large clean bowl or pan. Carefully pour the infused liquid through the cloth. When it’s mostly drained, gather up the corners of the cloth and give it a good squeeze to get out every precious drop of that golden cordial.
6. Bottle Your Bounty: Using your funnel, carefully pour the cordial into your sterilised bottles. Fill them right up to the top.
7. Store & Enjoy: Seal your bottles tightly. Now, here’s a key bit: Unlike shop-bought cordials that have all sorts of added preservatives, your homemade elderflower cordial has a shorter shelf life, so this smaller batch is perfect for enjoying fresh! Store your cordial in the fridge immediately. It will happily keep well for 2-3 weeks in the refrigerator. For longer storage, it freezes beautifully! Just pour it into clean plastic bottles (remember to leave a bit of headspace as liquid expands when frozen) or even ice cube trays. It’ll last for up to 6 months in the freezer. Thaw it in the fridge when you’re ready to enjoy that taste of summer.

Serving Suggestions: Enjoying Your Creation

Now for the best bit – sipping your hard work!

• The Classic: Dilute with still or sparkling water, add plenty of ice and a slice of fresh lemon. Utterly refreshing.
• Cocktail Hour: A generous splash in a glass of prosecco makes an instant Elderflower Spritz (add a sprig of mint and a lime wedge for extra flair!). It’s also delightful with gin and tonic.
• Sweet Treats: Drizzle it over fresh summer berries, fruit salads, a scoop of vanilla ice cream, or use it in jellies and trifles.
• Baking Bliss: Get creative and incorporate it into cakes, cupcakes, or even a basic buttercream for a floral twist.

Conclusion: A Taste of the Wild, Responsibly Gathered

There’s a deep satisfaction in crafting something so delicious straight from the hedgerow pantry. So, I do hope you’ll be encouraged to get out there and experience the elderflower season for yourselves, picking respectfully and bottling up a little bit of that fleeting British summer. Your taste buds (and perhaps your soul) will thank you.