Elderflower & Cucumber Lemonade

Number of Servings


Preparation Time


Cooking Time


The Recipe

This elderflower recipe from George Linklater, the Cowdray Forager, is the true taste of the English summer. George runs Estate foraging walks run throughout the year, you can find out more about them here.

“Elderflower is the true taste of the English summer. The heady aroma of this flower’s scent fills the evening air after a warm summer’s day. For me and most foragers this wonderful tree and its flowers and berries are, much like brambles, a gateway into the world of foraging.

When this incredible tree gives us the fruits of its labours it does so in abundance, enticing us into the hedgerows to make all manner of delights from champagnes to cakes and is a true cause for celebration. This simple recipe will bring this unique flavour from your hedgerows direct to your table.”


  • 4 unwaxed lemons
  • 4tbsp Cowdray Estate Honey or 500g of Sugar (depending on your preferred taste)
  • 500ml water
  • 5-7 heads of elderflower
  • Cucumber. peeled into ribbons
  • Sparkling Water


  1. For the cordial, heat the water in a pan and add the honey stirring until dissolved. Take off the heat.
  2. While the mixture is still warm from the dissolving process, pick the flowers off the stem, zest two lemons and add this to the liquid.
  3. Once cooled, taste to ensure there is enough elderflower flavour and adjust accordingly.
  4. Remove flowers using a sieve or muslin cloth.
  5. For the lemonade, Zest the last two lemons and add the juice from all four to the jug. Mix in 100ml of your elderflower liquid.
  6. Then add ice and sparkling water.
  7. Finally strip full length ribbons of cucumber and add them to the jug to infuse for five minutes. Serve immediately.
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