The Caterer

Elderflower cordial by Madalene Bonvini-Hamel

06 May 2011
Elderflower cordial by Madalene Bonvini-Hamel

(Makes approximately 2 litres)

1.1 litres water
900g caster sugar
2 lemons
2 limes
250g elderflowers, cleaned
50g citric acid

Bring the water to the boil, pour the boiling water over the sugar. Stir to dissolve and let it cool completely.

Wash and cut the lemons and limes in quarters and add to the stock syrup.

Pick the elderflowers and remove any dead bits and leaves. Place the elderflowers in a colander and wash under cold running water. Let the elderflowers drain while the stock syrup cools.

Once the stock syrup is cold add the elderflowers and the citric acid, mix and place the mixture in a deep container in the fridge, place a layer of clingfilm directly on top of the mixture.

Let the cordial infuse for 48 hours, stir a couple of times during this period.

Pass the cordial through a fine sieve and pour into sterilised bottles. Keep refrigerated.

To serve, dilute the cordial with cold still or sparkling water, serve with plenty of ice.

Chef's tips

â- Instead of keeping the cordial in bottles you can pour the cordial into ice cube trays and freeze

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