The herald of summertime, elderflower cordial will never get boring. Not only can we drink it but it’s great to flavour ice creams, cakes and other sweet treats.
Try making snazzy ice cubes by pouring diluted cordial in to the tray and adding edible petals such as calendula, cornflower, borage and violas then freezing. You’ll be amazed at how happy these simple creations make you and your guests.
You can also add a handful of raspberries to the flower heads whilst steeping as not only do the flavours go super well, you’ll get a very pretty pink drink. I’ve also suggested an optional bay leaf, simply because I’m a little in love with the perfume and depth they bring to not just savoury but sweet dishes too.
Read more about how to garden forage from Beth.
How to make elderflower cordial
- Granulated sugar 2kg
- Fresh elderflower heads 20, stalks removed
- Citric acid 85g, Available from chemists and online
- Lemons, sliced 2
- Bay leaves 2