It is not too late to make your own Elderflower cordial. Elderflowers bloom around the end of May, but it is a short season, so get out now and make sure you pick the most beautiful blooms. Follow this simple recipe, we have tried a number and found this to be the best, and you will be assured of some fabulous cordial to serve at all your summer parties. It will keep for 2-3 months in the fridge, or alternatively, freeze it in plastic bottles for an all year round supply.
1.5kg caster sugar
50g citric acid
25 elderflower heads
Sugar and 1.5 litres of water into a large pan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and cool slightly. Slice the lemons and put into a large plastic bowl. Add the washed elderflower heads to the lemons, with the citric acid*. Pour over the cooled sugar syrup. Cover and leave overnight. Sieve and strain through muslin into sterlised bottles and store in the fridge.
To serve, dilute to taste with still or sparkling water. Or add to Champagne for a special occasion.
*Mary Berry recommends adding 2 Campden tablets at this point, they are used in home beer making to kill bacteria and inhibit wild yeast and will extend the life of your cordial.