Elderflower syrup

Brew up a batch of elderflower cordial and try some of our tempting serving suggestions
By Matt Tebbutt
Elderflower syrup
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes , plus infusing overnight
  • Effort: easy


  • 900 g sugar
  • 600 ml water
  • 12 heads elderflowers, picked of any bugs but not washed
  • 2 lemons, 1 thickly zested, 1 sliced


1. Dissolve the sugar in the water to make a syrup.

2. Put the elderflower heads into a bowl with the thickly pared lemon zest and lemon slices.

3. Pour over the boiling syrup, cover and leave overnight.

4. Strain through muslin and bottle the elderflower syrup.

Serving suggestions

  • Champagne and elderflower jelly: warm champagne with elderflower syrup to taste dont boil. Add softened gelatine leaves (9 leaves for 600ml of liquid) and leave to set in the fridge.

  • Elderflower granita: balance the sweetness of the elderflower syrup with some lemon juice and water. Freeze the mixture in a shallow tray and break up with a fork when half frozen. Serve with spoons.

  • Elderflower champagne: add a drop of elderflower syrup to a glass of chilled champagne. Scatter with a few elderflowers.

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