Elderflower cordial

In the south of Scotland you can forage for elderflower in June and July. I know it’s not a berry but they grow in all the hedgerows just as we’re opening our berry picking season so I like to serve it in the café. It’s handy to add to gooseberry compote & cocktails.

40 elderflower heads (or however many you can find)

1kg granulated sugar

1.5 litres water

50g citric acid

2 lemons, sliced 

• Put the sugar and water in a large pan on a medium heat, stir to dissolve fully.

• Bring to the boil for 2 minutes.

• Remove from heat and add the rest of the ingredients, submerging the flowers.

• Leave overnight in a cool place, either in your pan or pour into another container.

• Strain through a sieve (or a fine muslin if you want totally clear cordial).

• Allow to cool then bag and freeze to use all year.

• Once defrosted, store cordial in the fridge for up to 2 weeks.

  Delicious served over ice with sparkling water and a sprig of mint.