The floral taste of this traditional syrup is great with water, but also complements pastries, cakes, ice-cream and champagne or prosecco.


  • 1 ½kg Caster sugar
  • 1 ½l Boiled water
  • 3 Unwaxed lemons
  • 20 Elderflower heads
  • 80g Citric acid (available from health food shops or chemists)


  • STEP 1

    Gently shake the elderflower heads to remove any insects (don’t rinse them, as it strips the pollen and flavour). Remove and leaves or stalks.

    Elderflower heads
  • STEP 2

    Place the sugar into a saucepan, pour in the boiling water and stir until the sugar dissolves.

  • STEP 3

    Grate the lemon rind, then slice the fruit and add to the pot. Add the citric acid and the elderflowers and stir.

  • STEP 4

    Steep for 24–48 hours, then strain into sterilised bottles and store in a cool, dry place for up to a month or freeze.

    Elderflower cordial in bottle
  • STEP 5

    Dilute with water to taste – fizzy water seems to create the perfect summer drink.