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Elderflower season has arrived! Over the last two weeks, whilst we have been out walking, we have watched with excitement as the flowers have come out.

Once made, the elderflower cordial can be used to make cocktails, compotes and puddings. Yum!

Ingredients (makes 1.5 litres)

1 kg Caster sugar

1 litre Water

1 Lemon, thinly sliced
1 Orange, thinly sliced

2 Limes, thinly sliced

15 heads of Elderflowers

25g Tartaric acid


Place the fruit, elderflowers and tartaric acid in a heatproof container. Bring the water and sugar to the boil in a pan, to make a sugar syrup. Pour the hot sugar syrup over the fruit and elderflower mix. Allow to cool to room temperature, cover and leave to infuse for 2-3 days in the fridge. Pass through a muslin, so there are no bits and

store in sterilised bottles. It will keep refrigerated for up to 3 months. 

To serve:

To make a deliciously refreshing non-alcoholic aperitif, we simply add soda, ice, lots of fresh mint and a couple of wedges of fresh lime. To make a sophisticated cocktail, just add 35ml of elderflower cordial to a glass of prosecco. Stunning!

If you would like to print this recipe out, you can clink on the pdf link here.

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