Every year in late spring, thousands of elder trees across Nadia Lim’s farm burst into delicate sprays of creamy-white blossoms, filling the air with their sweet, heady scent. Nadia makes bottles and bottles of this simple elderflower cordial – which can be a great Christmas gift. Light, floral, and refreshing, it’s beautiful mixed with sparkling water, stirred into cocktails, or drizzled over fruit, cakes and desserts.
Makes approximately 1.5–2 litres. Prep time: 20 minutes (+ 24 hours to steep/infuse) Cook time: 10-15 minutes
Ingredients
30–40 elderflower heads
Zest and juice of 3 large unwaxed lemons
1.25 litres boiling water
4 cups (800g) white sugar
2 teaspoons citric acid (optional, helps preserve and balance sweetness)
Optional: A few stalks of chopped rhubarb for colour
Method
1. Fill a large bowl or clean sink with cold water. Gently swish the elderflower heads to dislodge any dirt or insects. Lift them out, shake off excess water, and trim away the thick stems, keeping just the delicate blossoms.
2. Place the elderflower heads, and rhubarb (if using) in a large heatproof bowl or 2-litre-capacity jar. Add the lemon zest and juice. Pour over the boiling water, stir gently, cover, and leave to infuse for 24 hours at room temperature. Stir occasionally.
3. Strain the mixture through a fine sieve lined with muslin or a clean tea towel into a large pot. Add the sugar and citric acid (if using), and bring to a gentle boil, stirring until the sugar has fully dissolved.
4. Pour the hot cordial into sterilised bottles or jars, seal, and let cool. Store in the fridge for up to 4 weeks, or freeze in portions for longer storage.
Images and text extracted from Nadia’s Farm Kitchen by Nadia Lim, published by Nude Food Inc, RRP $55.00.
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