- 750ml water
- 1½ kg white sugar (granulated or caster are best)
- 1½ unwaxed lemons
- 15 fresh elderflower heads (washed, with stalks trimmed)
- 40g citric acid (you can find this from chemists and some homeware stores)
Place your sugar and water in a large saucepan on a low heat and simmer until the sugar dissolves, stirring when necessary.
Roughly trim the zest from the lemons using either a knife or potato peeler, and then cut the lemons into thick slices (you'll be using these later).
Bring your pan to the boil once the sugar has dissolved and the mixture becomes syrup-like, and then turn off the heat.
Add the elderflower heads to the syrup mixture, followed by the lemon slices, lemon zest and citric acid. Stir well and allow the mixture to infuse for 24 hours in a covered pan.
Use a colander lined with a clean tea towel over a large bowl to sieve the cordial and get the bits out. Ladle the syrup into the colander on top of the tea towel and wait until all of the mixture has dripped through to the bowl (you can discard the bits left in the tea towel).
Now you simply need to fill up your bottles. Make sure they're sterilised properly (you can watch our tutorial video to find out how to do this) and use a funnel and a ladle to fill your Kilner bottles.
Note: Your elderflower cordial will last up to 6 weeks in the fridge.