If you’ve never tried it before, this year could be the perfect time to have a go at making your own Elderflower cordial. Found on bushes and best harvested in dry, still weather, remember too be gentle with your harvested blooms and try to keep them upright so as not to lose any of the delicate pollen.
Here is one of our favourite recipes for you to try. We recommend adding four tablespoons of Cowdray Estate Honey as it gives a more delicate and nectar-like sweetness to the finished cordial.
You will need:
15 heads of elderflower
500g caster sugar
4 tablespoons Cowdray Estate honey
2 unwaxed lemons
- Wash the elderflower well, removing any bugs.
- Place the sugar and Cowdray Honey in a large saucepan with 1 litre of water. Gently bring to the boil, until all the sugar has dissolved, then remove from the heat.
- Finely grate in the lemon zest and add the elderflower upside down, making sure the flowers are completely submerged.
- Squeeze in the juice from one of the lemons, then slice the other and add it to the pan, too. Pop the lid on and leave to one side to infuse for 24 hours.
- When you’re ready to strain your cordial, line a fine sieve with muslin over a large bowl (good quality kitchen towel also works well) and pour through the cordial.
- Store in sterilised bottles or jars and drink diluted with water, soda or, our personal favourite, Nyetimber Sparkling Wine.
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