Elderflower Cordial

Is there anything better than a glass of cold, refreshing elderflower cordial on a summers’ day?  It’s got to be one of the most quintessential drinks of an English June.

A lot of elderflower cordial recipes contain citric acid.  This means the cordial keeps for longer in the fridge and saves on using as many lemons.    I have given you the option to add a couple of tablespoons to this recipe if you want.   Without it the cordial will keep for a few weeks (rather than a couple of months) in the fridge.   I usually put some into resided plastic bottles and store in freezer to avoid this but it does depend if you have enough freezer space!!


30 elderflower heads

1.5 litres of water

4 lemons, zest and juice

950g sugar (caster or granulated)

Optional 2 tbsp citric acid


  1. Strip off the elderflowers from the large stalks and put in bowl.  Add zest from 4 lemons and 1 litre of the water.   Lightly press down and cover.   Leave to infuse overnight.
  2. Put the sugar and remaining 500ml of water into a pan and bring to the boil, making sure the sugar has dissolved.
  3. Uncover your elderflower infusion and remove most of the elderflower heads discarding them.  You don’t have to be too fussy doing this as you’ll be straining it properly later.
  4. Add the boiled sugar water to the bowl along with the juice of the 4 lemons and citric acid if using.
  5. Strain through muslin (or a tea towel) into very clean bottles and store in the fridge.


    • Lickthespoon says:

      Dorothy how wonderful of you to still be following me after my few months away. Thank you so much! How lovely to have memories of your Mom and cordial. The last time I made elderberry wine it was so potent it was like port and everyone got quite tipsy on a small glass – it was delicious though!

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