Traditional Homemade Elderflower Presse

• Citric acid1 tsp citric acid (optional, for longer shelf life)
• Elderflower20 large fresh elderflower heads
• Sugar500g granulated sugar
• Water1 litre boiling water (for cordial base), plus sparkling water to serve
• Lemon2 large lemons, zested and juiced

How to Make It

• 1

  Begin by gently shaking your 20 fresh elderflower heads to dislodge any insects, but avoid washing them as this removes much of their delicate pollen flavour. Set them aside in a large, clean heatproof bowl.

• 2

  In a saucepan, dissolve 500g of granulated sugar in 1 litre of boiling water over medium heat, stirring until the sugar has completely melted and the liquid is clear. Remove from the heat.

• 3

  Add the zest and juice of 2 large lemons, along with 1 teaspoon of citric acid (if using for preservation), to the sugar syrup. Stir everything together to combine thoroughly.

• 4

  Carefully pour the hot sugar syrup over the elderflower heads in the heatproof bowl, ensuring all the blossoms are submerged. Give it a gentle stir.

• 5

  Cover the bowl with a clean tea towel or cling film and leave it to infuse at room temperature for 24-48 hours. This slow infusion process is key to extracting the beautiful floral notes, don't rush it!

• 6

  After infusion, strain the cordial through a fine-mesh sieve lined with muslin cloth or a clean J-cloth into a clean jug, pressing gently on the elderflowers to extract all the liquid. Discard the spent elderflowers and lemon.

• 7

  Pour the resulting elderflower cordial into sterilised bottles or jars. Store in the refrigerator for up to 2-3 weeks, or freeze in smaller portions for longer storage. When ready to serve, dilute one part cordial with 3-4 parts sparkling water, or to your preferred taste. Garnish with a slice of lemon or a fresh mint sprig.