ELDERFLOWER CORDIAL

There’s something quite special about the creamy, lemony, floral aroma of elderflower. It grows wild along the creek on our farm and seems to pop up along roadsides and in gardens all over the country. Apparently one must endeavour to pick elderflower only on sunny days, only picking the flower heads that are facing the sun. Or so they say.

I love elderflower cordial with lots of sparkling water and ice, but it’s also gorgeous with prosecco or vodka and soda, and makes a lovely jelly or sorbet base. The elderflower vodka is also lovely with sparkling water over crushed ice.

MAKES 4 CUPS (1 LITRE)

20 elderflower heads

4 lemons

2¼ cups (500 g) caster sugar

Wash the elderflower well. Juice one of the lemons; thinly slice the rest.

Combine the sugar and 4 cups (1 litre) water in a large non-reactive saucepan and bring to the boil, stirring until the sugar has dissolved. Remove the pan from the heat. Add the lemon juice, lemon slices and elderflower. Cover the pan and set aside for 24 hours.

Strain the liquid, discarding the flowers and lemon slices. Decant the cordial into sterilised jars ready to be given away or stored in your fridge.