Easy Elderflower Cordial (Syrup) Recipe
Homemade elderflower cordial (syrup) is delicious and easy to make. The delicate, floral flavor of fresh elderflowers comes together with bright notes of citrus to create a refreshing concentrated sweet-and-tangy syrup. Add it to sparkling water, cocktails, mocktails, tea, desserts and more!
Equipment
- small saucepan
- quart jar with leak-proof lid (or larger, if you double the recipe)
- fine mesh strainer and/or cheesecloth
- storage bottles or jars
Ingredients
- 1-2 cup fresh elderflowers, de-stemmed, about 12 medium to large elderflower heads. (or sub with 1/3 to 1/2 cup dried elderflowers)
- 2 cups water
- 2 cups white sugar or organic cane sugar
- 2-3 organic lemons, I like to use 2 medium sliced Meyer lemons plus the juice of 1 squeezed into the jar
- 1/2 tsp citric acid (optional but recommended for better preservation and shelf life)
Instructions
- Harvest about a dozen elderflower clusters when they're in full bloom (they're most flavorful and fragrant once they turn light yellow) but before they form immature berries. Do not wash the flowers.
- Carefully pluck the flowers from the green stems (which are slightly toxic) until you have at least 1 cup of tiny white flowers. Remove as much of the stems and other debris as possible.
- Thoroughly wash and thinly slice 1 or 2 lemons and add them to the bottom of a clean quart jar, followed by the elderflowers on top. I also squeeze in the juice from an additional lemon.
- Combine the sugar and water in a small pot on the stovetop. Bring to a light boil and stir until sugar is dissolved. Remove from heat and stir in the citric acid while it's still hot.
- Allow the sugar water mixture to cool just slightly (still warm but not boiling hot) and then pour it over the flowers and lemons until the jar is full.
- Add a leak-proof lid and let the mixture infuse at room temperature for 1-2 days. Gently shake the jar a couple times per day to encourage mixing. (Don't go any longer than 3 days, which could result in unwanted fermentation and gas build-up in the jar. See same day option in notes below.)
- When the time is up, use cheesecloth-lined strainer over a bowl to strain the solids away from the liquid. Gently press or wring out the solids to extract as much syrup as possible.
- Finally, transfer the strained elderflower cordial into storage containers of choice – such as a glass bottle or jar. Use a funnel as needed.
- Store the finished cordial in the refrigerator. If you used citric acid it should stay good for at least 3 to 6 months (or longer). Without citric acid, plan to use it within 1-2 months. You can also gently simmer the finished syrup for 10-15 minutes before final bottling to help sterilize and extend the shelf life.
- If the syrup grows mold, becomes cloudy or slimy, or develops off odors/flavors then it has gone bad and should be discarded.
- Add a splash (1 to 2 tablespoons) of elderflower cordial to sparkling water for a delicious refreshing natural “soda”, or mixed in cocktails, mocktails, hot or cold tea. Add more if you like it sweeter.
- Elderflower cordial pairs well with prosecco, gin, vodka, sparkling wine, or champagne as well as breakfast, baked goods, or desserts such as drizzled over pancakes, plain yogurt, oatmeal, ice cream, waffles, or crepes. You can also mix it into fruit cobbler, cake soaks, or buttercream frosting.
Notes
Same Day Option:
I prefer to avoid boiling the flowers to preserve the delicate flavor and maximum nutrients possible. However, if you’re in a rush and want to make your elderflower cordial in one day, you can simply combine all the ingredients together in a pot, bring it to a boil, simmer for 10 to 15 minutes, let it cool, and then strain and bottle.
Tried this recipe?Let us know how it was!