Flädersaft - Make Your Own Elderflower Cordial for Midsummer

This is a popular tradition all over the world, I know, but it's massive here in Sweden, so thought it was perfect for this 'Swedish Anecdotes' series.

Making elderflower cordial is a yearly tradition for me since moving out to the countryside, every year I get a few bottles made in time for our midsummer party. I usually keep two bottles for midsummer and then freeze the rest for later on.

If you fancy doing this too, it's easy, you can go on a walk and find them in almost any hedgerow at this time of year, make sure you head out on a dry day when the flowers are nice and open to get the most tasty ingredients.

How to Make Elderflower Cordial

Elderflower cordial is a firm favourite in this house, refreshing and fragrant, it's a drink that can be enjoyed on its own or used as an ingredient in various recipes, it can also be frozen into ice pop forms. Follow these steps to make your own delicious elderflower cordial at home.

Ingredients:

• 30 elderflower heads (make sure they are fully open and freshly picked)
• 2 litres of water
• 1 kg granulated sugar
• 8 teaspoons of runny honey
• 4 lemons (preferably unwaxed)

Equipment:

• Large saucepan or pot
• Muslin cloth or good kitchen towel to strain
• Large bowl or container
• Sterilised bottles for storage
• Funnel for pouring into bottles

Instructions:

Get your elderflowers:

Pick elderflower heads on a dry, sunny day when they are fully open. Avoid flowers near busy roads or sprayed with pesticides. Gently shake to remove any insects.

Preparation:

inspect the elderflowers and remove any insects or debris. Do not wash them as this can remove some of the pollen and flavour.

Boil the Water:

In a large saucepan, bring 2 litres of water to a boil and stir in the sugar and honey until completely dissolved. Then remove from heat.

Prepare Lemons:

Zest your lemons then slice them and add to the sugar/honey water mixture.

Add Elderflowers:

Once the water has cooled slightly, add the elderflower heads to the mixture, flowers down. Ensure the flowers are completely submerged in the liquid.

Infuse:

Cover the saucepan with a clean cloth or lid and let the mixture infuse at room temperature for 24 to 48 hours. Stir occasionally to get the flowers and lemons infusing well.

Strain the Mixture:

After the infusion period, strain the mixture through a muslin cloth or some good kitchen roll, held in a collander, into a large bowl or container. Make sure to squeeze out as much liquid as possible from the flowers and lemons.

Bottle the Cordial:

IMPORTANT Sterilising your bottles - 

Clean your bottles with a bottle brush and hot soapy water and heat the oven to 160 degrees. line a baking tray and put your bottles on it. Once the oven reaches 160C, place the trey of bottles inside it for 15 minutes then remove and fill as quickly as possible (they'll we hot, use tongs and over gloves!)

Using a funnel, pour the strained cordial into the sterilised bottles. Seal tightly.

If you don't have bottles, jam jars are just as good. I usually use one plastic container so that I can freeze some, if you use a hard plastic you can sterilise that with your glass containers. 

(When you want to freeze, make sure you leave some space in the container for the liquid to expand) 

Storage:

Store the cordial in the refrigerator, where it will keep for up to a month. For longer storage, put some in the freezer in plastic bottles.

Serving Suggestions:

• Classic Drink: Dilute the cordial with water, sparkling water, or soda water to taste. Add ice and a slice of lemon for a refreshing drink.
• Cocktails: Use elderflower cordial as a mixer in cocktails, add it to gin and tonic or champagne, it's lovely and summery.
• Desserts: Drizzle over cakes, sorbets, or ice creams for a fragrant twist.

If you want to get the pattern to make the crocheted lace cover you can see on the bottle there, head here.