This recipe for a cordial, or syrup, comes from my British family, and it is a simple and season sip of summer. Many people are familiar with the elderberry, and the flower is from the same plant, Sambucus. This plant grows cultivated or wild in fields or hillsides, pretty much anywhere there is sunshine, it blooms in the north east in late June-early July and is often in full bloom around the 4th of July making this a delicious addition to the drinks table for the Independence Day celebrations. To serve, dilute cordial with water or seltzer, or combine into a mixed drink.
4 cups water
1 cup sugar
1 cup elderflower blossoms-Note: Pick blooms when open and prepare the same day, and use blossoms only, no stems.
1 small lemon sliced.
1. Combine sugar and water and bring to a boil.
2. Add elderflowers and continue to boil for 30 seconds-1 min.
3. Remove from heat.
4. Add sliced lemon.
5. Let sit for 6 hours and then remove the lemons. *
6. Continue to let sit out for 6+ hours and then strain the blossoms.
7. Pour contents into jars and refrigerate or freeze.
*Optional freeze slices of lemon and store for a delicious cold sweet treat.