Elderflower cordial (the way we make it)
The classic Austrian elderflower sirup, lightly perfumed, golden, and gentle enough to stand in for a finishing syrup on summer desserts.
Ingredients
- Note: use only confidently identified Sambucus nigra flowers. Do not use stems, leaves, or unripe berries.
- 20 largeelderflower umbels (Sambucus nigra), gently shaken, not washed
- 1 kgsugar
- 1 litrewater
- 2 organiclemons, sliced thin
- 30 gcitric acid
Method
Dissolve the sugar and citric acid in clean drinking water. Allow the solution to cool before adding the flowers.
Use only confidently identified black elder flowers. Remove the stems. Put the flowers and lemon slices in a clean container.
Pour over the sugar solution to cover the flowers. If needed, weigh them down with a clean plate.
Cover and keep in the fridge at 4 °C or below for the entire 48-hour infusion. Do not leave the mixture at room temperature for a day.
Strain through a clean sieve lined with muslin into clean bottles. Keep refrigerated throughout and use promptly. Freeze amounts intended for later in freezer-safe containers with room for expansion.
From our shop
This recipe is made with elderflowers. Our elderberry sirup is pressed from the ripe berries, a different treat, and every bit as delicious.
