ELDERFLOWER CORDIAL

I really enjoy seasonal cooking when ingredients have a short shelf life. Like marmalade oranges and wild garlic, elderflowers definitely have a blink-and-you’ll-miss-it window of opportunity. Like most of the things I make in big batches, I tend to give most of it away and although I might freeze a bottle of Elderflower Cordial, I’ll more often just enjoy it at this time of year. Occasionally I might tip some of it with a glass of prosecco into my ice cream maker, which results in a crisp and boozy sorbet, but more often than not I’ll simply enjoy it with gin, soda water and a sprig of mint. It’s best to pick your elderflowers in the morning when their fragrance is at its sweetest.

• 2 kg white sugar

• 3 unwaxed lemons

• 25 fresh elderflower heads

• 80g citric acid

Dissolve the sugar with two litres of water over a low heat. Once dissolved bring to the boil and remove from the heat. With a potato peeler, peel the skins from the lemons and roughly chop the remainder of the fruit. Add to the liquid with the elderflower heads and citric acid. Cover and allow to steep for 24 hours, strain through a muslin cloth and bottle. The cordial keeps in the fridge for up to six weeks.