DrinksOlive Oil

Elderflower cordial

Try making this refreshing cordial at home! The elderflower season runs from late May to early June, use the elderflowers soon after you pick them for the best flavour. Make sure you wash out your empty bottle of Rustico with plenty of hot soapy water, to remove all traces of olive oil and rinse several times, alternatively clean in a dishwasher.

Prep Time: 20 mins plus 24 hours for infusing
Cooking Time: 0
1 people

Ingredients

750 g caster sugar
1 litre water
1 unwaxed lemon
10 large elderflower heads, stalks removed
2 tbsp citric acid

Method

Put the sugar and water in a large pan. Gently heat, without boiling, stirring continuously, until the sugar has dissolved. Peel the lemon with a vegetable peeler, then slice the lemon into rounds.
Once the sugar has dissolved, bring the pan of syrup to the boil, boil for 2 minutes, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake to remove excess water and transfer to the syrup along with the lemons, zest and citric acid, stir well, making sure the flowers are well submerged. Cover the pan and leave to infuse for 24 hrs.
Line a fine sieve with a muslin cloth or clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup, letting it drip slowly through. Discard the bits left in the cloth.
Use a funnel to pour into sterilised bottles. The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks.
To serve dilute the cordial with water, soda or Prosecco. Alternatively mix with vodka or gin.