How to Make Elderflower Cordial

Looking for a way to make best use of elderflower season? Look no further! This elderflower cordial (aka elderflower syrup) has the taste of summer in a bottle.

If you go on a search to learn more about cordials, you're likely to find yourself a bit confused about just what they are exactly. Some sources will consider them a syrup or liqueur, others—a water, soft drink or alcoholic beverage. So what is a cordial exactly? Traditionally, a cordial itself is a non-alcoholic syrup of sorts that is used to flavor both alcoholic and non-alcoholic beverages alike. It is concentrated in flavor and versatile in its uses.

Here is an excellent article from my friend Colleen over on Grow Forage Cook Ferment all about identifying and foraging for elderflower.

Otherwise, sometimes you can find fresh elderflower flower heads being sold at farmers markets and also online. One my favorite places to order fresh edible flowers from online is Gourmet Sweet Botanicals.

Be certain to check elderflower heads for bugs before using!

You can use elderflower cordial just as you would a flavored syrup. You can mix with sparkling water for a refreshing beverage, or liquor for a fancy cocktail and serve over ice, you can drizzle it over pancakes or ice cream, bake with it in your favorite cake and muffin recipes, you can make a salad vinaigrette by mixing it with olive oil or you can mix it with water or milk and then freeze in popsicles molds for a refreshing treat or make a sorbet. The possibilities are endless!

You can pour the strained, cooled cordial into any lidded vessel of your choice and then keep it stored in the refrigerator for up to 2 months (and possible longer). It is highly acidic, so it stores well. So long as the cordial doesn't have any off putting smells, it is likely just fine!

Honey: If you are vegan or prefer a different sweetener, you can certainly use something different. Agave syrup, maple syrup, coconut sugar, cane sugar..it all works in this recipe.

Citric Acid: Use 3 tablespoons of vinegar of choice in place of the two tablespoons of citric acid, if need be.

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