This summery drink is super-simple, super-delicious, beautifully fragrant, and hugely satisfying to make. It can be used as a cordial, of course, but is also ideal for adding to cocktails, sweetening frosting or yogurt, and even making sorbet.
When foraging for elderflowers, try to harvest them on a sunny day at around noon, as this is when the flowers are at their most fragrant.
Be sure to pick them away from busy roads (to avoid pollution from the traffic) and only take a few heads from each bush – it's important that they get the chance to turn into berries, so the birds can feed on them.
This cordial will keep well for several months in a cool, dark cupboard, for you to reach for whenever you need it.
1kg golden or white caster sugar
½-1 vanilla pod, split in half
Around 30 heads of elderflower
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