Unlike traditional elderflower cordials this one uses oranges in addition to the lemons making a far sweeter drink.
20-30 elderflower heads
up to 1 1/2 kg white sugar
Preparation:15min › Cook:45min › Extra time:1hour › Ready in:2hours
Pick elderflower heads that are fully open and seem freshly opened (i.e. not full of browning flowers).
Shake off any insects and place in a large bowl with the zest of your oranges and lemons. (I prefer to peel off the zest with a potato peeler for this recipe so I can return it to the mix when adding sugar).
Pour over just enough boiled water to cover completely; 1.5-2 litres usually does it.
Cover and leave over night or a minimum of 4 hours.
Strain the liquid through muslin, a clean cloth or jelly bag then gently squeeze to extract all the liquid.
Reserve the zest where possible.
Measure your liquid. You will need 350g sugar for every 500ml of liquid.
Combine in a large saucepan with the juice of your oranges and lemons.
Add the zest back into the pan.
Bring to a gentle simmer stirring to dissolve the sugar.
Skim off any scum that is produced.
Cool and strain through muslin again. Pour into clean bottles and seal.
To Serve: Dilute to taste. Approximately 1 part cordial to 5 parts water.
You can freeze into ice-cubes which can be added to glasses of water.