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How to make elderflower cordial

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Elderflower cordial is a wonderfully fragrant and refreshing non-alcoholic beverage. Fresh elderflowers are combined with lemon, sugar and citric acid in this easy to make recipe.
What you'll need: 
Petals from 20 elderflower heads
1 lemon, preferably organic
850ml (1-1/2 pints) water
900g (2 lbs) granulated sugar
45g (1-1/2 oz) citric acid
First collect the elderflowers. Choose heads whose flowers have fully opened, but have not yet begun to turn brown. If the petals fall easily from the heads with a gentle tug, they are ideal for picking. The flower petals from 20 elderflower heads will be around 550ml (1 pint) dry measure, with a weight of around 70g (2-1/2 oz).
Zest the lemon and set zest aside. Cut white pith from around the lemon and discard. Cut lemon in half lengthwise and thinly slice.
Boil the water, and dissolve the sugar in it. In a large heat-proof glass or ceramic bowl, combine the sugar water with the elderflowers, lemon zest & slices, and citric acid. When cool, cover with kitchen towel, muslin or cling film.
Stir daily with wooden or plastic spoon for four to five days. Ensure the mixture is kept well covered.
Strain mixture through a colander lined with muslin, and transfer to sterilised heavy glass bottles. Store in a cool, dark place. Once opened, keep in fridge.
To serve, dilute with water to taste, about one part cordial to five or six parts water.
Makes about 1-1/4 litres (2-1/4 pints) of cordial concentrate, enough to make 7-1/2 to 9 litres (13 to 16 pints) of prepared beverage.
Citric acid is available in homebrew shops and some pharmacies.
Organic lemons are preferred to avoid the possibility of pesticide residues.
Elder trees are typically in bloom in late May or June.


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