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This recipe is classed as easy

Rating 3.17 / 5 (6 votes)

Prep time:
15 min, , plus infusing overnight
Cook time:
5 min

Matt Tebbutt brews up a batch of elderflower cordial and offers some serving suggestions

Method

1. Dissolve the sugar in the water to make a syrup.

2. Put the elderflower heads into a bowl with the thickly pared lemon zest and lemon slices.

3. Pour over the boiling syrup, cover and leave overnight.

4. Strain through muslin and bottle the elderflower syrup.

Serving suggestions
  • Champagne and elderflower jelly: warm champagne with elderflower syrup to taste – don’t boil. Add softened gelatine leaves (9 leaves for 600ml of liquid) and leave to set in the fridge.

  • Elderflower granite: balance the sweetness of the elderflower syrup with some lemon juice and water. Freeze the mixture in a shallow tray and break up with a fork when half frozen. Serve with spoons.

  • Elderflower champagne: add a drop of elderflower syrup to a glass of chilled champagne. Scatter with a few elderflowers.
  • Ingredients

    • 900 g sugar
    • 600 ml water
    • 12 heads elderflowers, picked of any bugs but not washed
    • 2 lemons, 1 thickly zested, 1 sliced

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    Latest Comment

     

    just made this syrup with black elder which has pink flower heads . this has made a syrup which is a wonderful pink rose colour .thanks for the recipe.

    ida 1 ida 1  Posted 06 Jun 2008 5:51 PM
     

    Thanks Matt for the syrup recipe havent done it without the citric acid so will give it a try need to know why I cant store the cordial for a yr like you can the syrup

    speedynan speedynan  Posted 05 Jun 2008 10:40 PM