Preserving
Elderflower Cordial
Twenty heads of blossom, lemons, sugar and a little patience: the syrup that tastes like June in a glass.
20 May 2026 6 min read Serves 12
Foraging notes
Creamy, freshly opened elderflower heads from hedgerows away from busy roads.
Elderflower season is a two-week window in early June. Pick heads that are fully open and creamy white, before the tiny flowers turn brown and musky.
Never wash the heads, the flavour lives in the pollen. Shake off the insects and get them into syrup the same day.
Best months
Ingredients
- 25 elderflower heads
- 1.5kg caster sugar
- 1.5L water
- 2 unwaxed lemons, sliced
- 1 tbsp citric acid (optional, keeps the colour bright)
Method
Make the syrup
Dissolve the sugar in the water over gentle heat, then cool until just warm. Add the lemon slices and citric acid.
Steep the flowers
Shake the flower heads free of insects and drop them in. Cover with a cloth and leave for 24 hours, stirring once or twice.
Strain and bottle
Strain through muslin or a jelly bag into clean bottles. Keep in the fridge, where it holds for four weeks.
Kitchen tip: Dilute with sparkling water, pour over strawberries, or add a capful to a gin and tonic.
