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June is the month I pick the Elder Flowers to make an Elderflower Cordial.


Last year, I tried a number of recipes to find the best method. To be honest, none of them were successful. Some of those recipes called for placing the stems and flowers in hot water (like making tea) while others suggested cold water. Some included slices of lemon or orange which I thought overpowered the flavor of the delicate flowers.  So this year, I thought I’d try two new versions and I’m posting the best one here.


 First, shake the stems to free any bugs or other debris and then strip all the open flowers from the stems.

In a glass bowl, combine 4 ounces of flowers with 4 cups of pure water. Cover and refrigerate for 4 days.

After the flowers have infused for four days, pour the mixture through a fine muslin cloth to filter the sediment.

Pour the liquid into a non-reactive saucepan and add 1/2 cup of sugar. Bring to a boil and turn the heat down to a gentle simmer for 10 minutes.

Remove from the heat and allow to cool.

Strain the cool liquid again for a clear cordial.

Pour the Elderflower cordial into sterilized sealed jars. Best used within three to four weeks.


Add to chilled pure water with a slice of lemon and a mint sprig.

Make into a sorbet.

Add to a glass of chilled Champagne!