Comments on: Elderflower Cordial

By: Abigail Reeves

Abigail Reeves — Tue, 19 Jul 2011 12:57:00 +0000

I’m thinking to have a go with meadowsweet blossoms, any suggestions as to whether I can use the same recipe / method as with elderflowers?

By: Edward

Edward — Wed, 23 Feb 2011 09:16:14 +0000

Campden tablets – available online or in brewers shops – will make your cordial last all year without refridgeration.

We use some oranges (satsumas are very good) in our mix – I think it gives it a better colour!

By: Shop Flowers

Shop Flowers — Wed, 03 Nov 2010 16:09:53 +0000

This is a great idea, thank you so much. I wonder if this is possible to do with other edible flowers.

By: Mamma Ball

Mamma Ball — Tue, 27 Jul 2010 23:54:10 +0000

This was wonderful- had some trouble getting citric acid initially but the cordial was divine. Made some into jelly which was delicious- so fragrant and have frozen the rest into ice cube trays- brilliant to just pop in a glass and top up with sparkling water.

By: Diana

Diana — Tue, 29 Jun 2010 15:42:46 +0000

This is a delicious recipe of elderflower cordial.
Only one problem though: it only made about 1.4l of cordial.

By: jeanette

jeanette — Sat, 26 Jun 2010 14:34:32 +0000

how long can i keep picked elderflwers before use, is it best to keep them cool in dark?

By: Madalene

Madalene — Sat, 26 Jun 2010 14:33:25 +0000

Dear Jeanette,

You should use them as soon as you picked them. The flowers goes off and get a strange taste, use them fresh for the best results.

Happy Cooking,
Madalene

By: Ann W

Ann W — Thu, 24 Jun 2010 13:38:39 +0000

Thank you so much Madalene, I am about to have a go…watch this space

By: Madalene

Madalene — Mon, 21 Jun 2010 16:21:41 +0000

Dear Ann,

You can use the cooked flowers from the cordial making stage to make that into a marmalade alongside the pieces of fruit also used in the cordial making.
I would use only half of the amount of the flowers and more of the fruits.
Happy Cooking,

Madalene

By: Ann W

Ann W — Mon, 21 Jun 2010 16:20:16 +0000

Regarding marmalade, if you found that putting the elderflowers into hot syrup changed the taste (not for the better) how can you make marmalade from them?
I have used the fruit only and added the juice of a couple of lemons and sugar and there was no need for added pectin. It turned out great but unclear on using the flowers though?