I love this point in the season when the elderflowers bloom like small clouds across the Estate. The Home Farm team gathers them by hand at the start of the day, while the blossoms are still dewy and at their most fragrant.
We make cordials like the one in this recipe to distil the season—capturing something momentary and preserving it so it can be used throughout the year, both in the kitchens and the bars at Heckfield Place. It's a way of extending the life of special ingredients, allowing us to stay connected to the garden even as the months shift.
We follow a simple base—one we've refined over the years—for infusions of herbs like lemon balm, lemon verbena, mint, fig leaves, rose geranium, and of course, elderflower.
Elderflower has a uniquely gentle flavour—floral, slightly citrusy, and almost honeyed. It brings a lightness and perfume that feels unmistakably like early summer.
Ingredients
1 kilogram caster sugar
1 litre water
5 grams citric acid
100 grams glucose syrup
2 whole lemons, thickly sliced
Elderflower heads 3-5
Method
Start by combining the caster sugar, water, and glucose syrup in a large saucepan. Gently heat the mixture, stirring until the sugar has fully dissolved. Bring it just to the boil, then remove from the heat.
Add the citric acid, then place the sliced lemons and elderflower heads into a large, heatproof bowl or container. Pour the hot syrup over the flowers and lemons, ensuring they are fully submerged. Give it a gentle stir.
Cover with a clean cloth and allow to infuse at room temperature for at least five hours—ideally overnight. This resting time lets the delicate floral notes develop fully. There’s no need to refrigerate during this stage.
The next day, strain the cordial through a fine sieve or muslin to remove the solids. Taste—if you feel it needs a little extra brightness, you can squeeze in a touch of fresh lemon juice.
Pour the cordial into sterilised bottles or jars (a quick rinse with boiling water will do) and seal. Store in a cool, dark place, where it will keep for up to three months.
Serve simply with cold still or sparkling water or use to gently lift cakes, sorbets, or cocktails.