The wait is over: elderflower season has arrived, and I’m thrilled. I adore the subtle, floral scent of these tiny blossoms and love filling the house with their aroma while I cook. Over the last few months I made a list of flavour pairings to try with elderflowers, and lime rose to the top. I enjoy all citrus, so I was eager to make a lime and elderflower cordial.
I usually make elderflower cordial with lemons, but this year I wanted something zingier and used limes instead. The result is delightful: the lime balances the cordial’s sweetness and adds a fresh, fragrant lift. If you’re new to harvesting elderflowers, be cautious because they can be confused with other plants; I’ve written a guide to picking them carefully and recommend using only freshly opened heads.
Limes are easy to find and can be used much like lemons in this recipe. Use whole, unwaxed fruit: I zest and slice mine so the peel is separated from the flesh to extract maximum flavour. If you lack a zester, a vegetable peeler works well — the peel strips will be larger, but you’ll strain and discard them later along with the flowers.
I had hoped the limes would give the cordial a stronger green tone — a vibrant green elderflower cordial sounded fun — but the drink does take on a subtle greenish hue while remaining mostly pale. That doesn’t matter much since the flavour is what counts, and this cordial is truly scrumptious.
This cordial is versatile. Use it to macerate summer berries, drizzle over cakes, add to cocktails, sweeten lemonade, or simply mix 2 tablespoons with ice-cold water and a few fresh lime slices for a refreshing drink. My favourite way to enjoy it is a tall glass of chilled lime and elderflower cordial at the end of a hot day — simple and perfect.
Lime and Elder Flower Cordial
The Greedy Vegan
Pin Recipe
Ingredients
- 200 g elderflowers, without stems about 45 heads
- 2 L water
- 1.5 kg sugar
- 6 tablespoon citric acid
- 2 limes zested and sliced
Instructions
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Collect only fresh elderflower heads; use them the same day and choose blooms that have just opened. Do not wash them, as rinsing will remove much of their delicate fragrance. Carefully pick through the flowers and remove any insects, unopened buds, or blemished heads.
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Zest and slice the limes, keeping the peel and flesh. If you don’t have a zester, use a vegetable peeler to remove the peel, then cut it into strips. Place the elderflowers, citric acid, and the zested lime slices (with peel) in a large pot and cover.
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In a second pot, bring the water and sugar to a boil, then remove from heat. Pour the hot sugar syrup over the flowers and limes, stir gently, cover with a tight-fitting lid or plate, and leave to steep overnight.
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The next day, strain the cordial through a fine-mesh sieve or cheesecloth. Discard the solids, then pour the cordial into sterilised bottles or jars and store in a cool, dark place.
Notes
Nutrition