Elderflower cordial

Summers here!! Hooray!! Let’s dust off the garden furniture and crack open the fake tan. For me, one of the best things about summer is quaffing vast amounts of prosecco with good pals whilst enjoying a balmy evening watching the sun go down. Even better if that glass of fizz has a splosh of delicious, fragrant home made elderflower cordial in it.

This recipe makes 3 pints and will keep for roughly 6 months. Pick your elderflowers first thing in the morning and shake them gently to remove any wildlife friends who might be resting amongst them. It’s really important that you use spotlessly clean utensils as to reduce the risk of the cordial fermenting.


1kg white granulated sugar
2 unwaxed oranges
2 unwaxed lemons
4 unwaxed limes
About 20 large elderflower heads
60g citric acid


Put the sugar and 3 pints of water in a large saucepan and boil for 5 minutes stirring occasionally. Next, cut the oranges, lemons and limes and put into a super clean glass or china bowl with the dry flower heads. Pour in the hot sugar syrup and then stir in the citric acid, cover with a clean cloth. Leave the mixture in a cool dark place for 4 days, stirring each day with a clean spoon.

When the four days are up, strain the syrup through muslin and pour into sterilised bottles. Store it in the refrigerator (along with the booze) if you can stop yourself immediately whipping up an elderflower cordial prosecco. Cheers!

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.