- Serves: makes 5 litres
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 3 days to infuse
- Effort: easy
- 1 large carrier bag elderflowers
- 2 lemons
- 3 litres water
- 2x1/4 kg sugar
- 3 tbsp citric acid, (if you cannot find citric acid, simply double the amount of lemons)
1. Sift through the elderflowers and discard anything too scraggy or greenfly-ridden. Strip off any extraneous leaves or twigs.
2. Put them in a large pan or bucket and squeeze the juice of the lemons over them. Throw the skins of the lemon into the bucket for good measure.
3. Pour in 3 litres of cold water (or enough to cover the flowers), put a lid on the pan and leave somewhere cool for 3 days. Give it a stir just once or twice a day.
4. Strain the water through a clean muslin or tea towel into a pan and roughly measure it. Add a tablespoon of citric acid and 750g sugar for each litre.
5. Heat the pan gently and stir the mixture to dissolve the sugar. Let it boil for 1 minute, then leave to cool.
6. Pour the liquid into sterilized bottles - it will keep in them for up to a month. If you want to freeze your cordial, use plastic bottles.
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