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So, this is super simple, super delicious, so fragrant and hugely satisfying to make.

It can be used as a cordial of course but also in cocktails, to sweeten frosting or yogurt and even make sorbet.
It will keep well for several months in a cool dark cupboard.

I used golden caster sugar as i didn’t have any white to hand, this just gave the cordial a darker golden colour than if i had used white.

Whilst foraging for elderflowers, do try to harvest on a sunny day around noon, as this is when the flowers are at their most fragrant.

Also pick away from busy roads and only take a few from each bush, its important they go to berries for the birds feed from.

  • Serves:2 litres
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1 kg caster sugar golden or white
2 litres water
1 vanilla pod split in half
4 lemons
Approx. 30 heads of Elderflower.


In a large pan add the sugar and water, gentle bring to a boil to dissolve the sugar and continue to warm for a minute or two. Then remove from the heat.

Add ½ or the whole vanilla pod depending how much vanilla flavour you want; I added half a pod.

Using a peeler remove and add the zest from all the lemons, slice 2 and add and add the juice from the remaining two to the pot.

Cut your elderflower heads so the leaves and only a short stem remain, give them a shake to remove bugs and add to the pot.

Give it a good stir and try to make sure the elderflowers are covered with the sugar syrup. Cover with a lid and set aside for 24 hours to infuse.

After the 24 hours is up you need to strain the cordial through a fine sieve lined with muslin or kitchen towel. Into a large bowl.

Decant into smaller sterilised bottles.It will keep well stored in a cool dark place for several months

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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