A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

When I think of a refreshing Spring drink, the first thing that comes to mind is elderflower cordial. It is such an essential refreshment during this time of year.

I don’t make it often, though. My parents-in-law make a ton every year. They give another ton to us. Sorry for exaggeration but it’s really a huge amount! If I made more, I don’t think we’d drink anything else during the year.

If you’ve read my Guide to seasonal eating you know I’m all about preserving food that’s in abundance for other times of the year. If you haven’t picked the guide yet, you can get it here. Elderflowers are in full bloom over here in Slovenia. They are a bit late this year as most of the flowers and foods. If you have them too, go ahead and pick some and make some elderflower cordial. It’ll last you through Winter!

I was so excited to see the blossoms that I just had to go and make a batch of the cordial 🙂

So, what makes the elderflower syrup so special, you ask?

I say it’s the flowery flavor and the added citrus zing. And it is so versatile. You can drink it diluted with water or sparkling water or make a cocktail or mocktail. But here’s the thing, you can use it in baking. I love elderflower desserts. I put elderflower in cookies and cakes all the time!

Let me know in the comments below, what is your favorite way to use elderflowers?

Elderflower Cordial

Author Anja Burgar

Ingredients

20 elderflower heads
1 l water (4 1/4 cups)
1 kg sugar (5 cups)
2 organic lemons cut in slices
1 tsp citric acid (optional)

Instructions

Remove any insects from the elderflower blossoms. Do not wash them!
Combine sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature.
Place the elderflowers and lemon slices into a large container (or a pot) and pour the syrup over the lderflowers and lemons. Cover and let steep for 24 hours at room temperature or in the frige.
Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel and add citric acid. Stir well then pour the syrup into sterilized bottles or jars.
Once opened store the bottle in the fridge.

Notes

The citric acid adds flavor and acts as a preservative to make the syrup keep longer. You can find it in any grocery store. You can also omit it and simply add some lemon juice instead.