It’s elderflower season again, and I’ve spent the last couple of days collecting these beautifully scented flowers to make a few beverages and flavourings for desserts and sweets, and also to capture some wild yeast for baking and future crafting when the flowers are no longer in season.
Around here, elders are used as hedges because they grow quickly and provide habitat for wildlife. The flowers and berries are also prized for cordials, wines, and remedies. Elders carry rich folklore too, as they were once believed to protect homes from evil.
The best time to pick elderflowers is on a dry, sunny morning, just after the dew has dried but before the sun gets too hot.
I pick the fully open flowers with fresh, creamy-white blossoms, not the browning ones, to capture the rich fragrance.
Elderflowers have so many benefits. Not only are they beautiful and fragrant, but they also help the body fight off colds and flu, clear congestion, calm inflammation, support the skin, and gently cleanse through sweat, urine, or digestion, all while tasting light and floral.
After a few years of making elderflower cordial, I now stick to a recipe that works well for me and that everyone loves. It keeps for a year or longer and can be enjoyed all year round. This version is more concentrated than the usual recipe and allows the natural yeast to do a bit of fermentation, which adds complexity to the drink, a hint of alcohol and a brighter taste.
These flowers are a joy to work with, as they smell beautiful; floral, sweet, fruity, with some muskiness and a herby aroma, and we want to capture that in this drink using sugar and water. Sugar helps draw out and preserve the scent of elderflowers by capturing their volatile aromatic compounds.
🌿 Elderflower Cordial - yield 10 Litres (concentrated)
Ingredients:
100-150 fresh elderflower heads (about 25–30 per 1.5 L, scaled up)
5 litres of water (non-chlorinated)
5 kg sugar (for 50:50 sugar-to-water ratio)
10 lemons, sliced thinly (depending on size), some peeled.
200 grams of citric acid (food grade, preferably certified organic)
Instructions:
Prepare Elderflowers:
Shake off insects gently, don’t rinse.
Remove thick stems to avoid bitterness.
Peel some lemons before slicing.
Layer Ingredients in a Large Heatproof Container: Elderflowers, Lemon slices, Peels, Citric acid, Sugar
Add Cooled Hot Water:
Boil water, then let it cool to about 70–80°C.
Pour over ingredients and stir well until sugar dissolves.
Steep:
Cover loosely.
Leave in a cool, dark place for 5 days and stir occasionally.
Then strain through muslin or a fine sieve and bottle into sterilised bottles.
Seal tightly and store in a cool place, and it can be kept for up to a year or more.
This one was opened today, from a couple of years!
Bubbly and alive!
Lightly fermented elderflower cordial has a mild sweetness, gentle floral notes, a soft fizz, and a slight alcoholic edge, similar to young country wine.
To drink : Mix 1 part of elderflower cordial with 4-5 part cold still or sparkling water, add ice if preferred and a slice of lemon.
This drink is refreshing, light, floral, slightly citrusy, and just a little tangy.
Have a wonderful day!
Mariah 😊💗
