Almost everyone heard or tried the refreshing spring cordial from elderflower heads. I love it too. Every spring, I make this recipe in large amounts, because I drink it all summer, maybe sometimes I even leave a few bottles for winter.
The elderflowers are ready for harvesting at the end of May and beginning of June i.e. when I publish this recipe. So, if you read it right after the publishing date, now is the time to start with harvesting elderflowers. Be careful, you need only fully ripe and open flowers like in the video below. If possible, harvest them on a sunny day when they are in full bloom.
When we talk about harvesting in this recipe, I use lemon balm for a better taste, so if you have fresh lemon balm in the garden, pick some leaves as well.
Besides the need for lemons, you will need citric acid and sugar too (or better honey, but that will cost you a little bit more).
How much of these ingredients?
Well, it is a very easy amount to remember. On 10 elderflower heads, you will need 1 lemon, 1 citric acid, 1L water, 1 kg sugar or honey. Double the dose as much as you want. 20 flowers, 2kg sugar, 2 lemons, 2 citric acids, 2 L water, etc. Lemon balm is optional, but if you have it, I recommend using it.
If it is possible, I avoid boiling. This recipe can be prepared with boiling too to last longer as a lot of people can say. But is it really worthy to lose all useful properties for that to last longer?
There is enough sugar to work as a preservative and prevent spoiling. Even if you use half of the needed sugar in the recipe, you can freeze it. For those who do not want a very mild taste, this will work too. In that case, you can freeze it in cubes. One cube in a glass, add water and enjoy the refreshing, slightly sour taste.
In addition to being very tasty, it also has healing properties. Helps with colds and flu in winter, and strengthens immunity in summer.