Elderflowers are still out there so go grab whilst you can. These gorgeous, lightly fragranced flowers make the most wonderful cordial. I love adding rhubarb and rose petals to boost the flavour snd nutrients as well as the colour. Elderflowers are antiviral and anti inflammatory, roses calm the nervous system and rhubarb provide that wonderful bitterness which is great at supporting the liver. I even use the left over rhubarb that cooked in the cordial and have it as a compote with my breakfast (waste not and all that!).
It’s delicious!
Recipe below and here if questions.

This makes x 2 large bottles

1.5 kg caster or granulated sugar
2 pints warm water
2 1/2 lemons peeled and sliced
50g citric acid (taste as you go - this can be very lemony so stop at 20g and taste as you go upwards towards 50g - I like the lemon flavour but you dont want it to be just lemon, you want the essence of the elderflower to be the main notes)
30-35 heads elderflower

Rose heads and rhubarb stalks optional but will add a lovely rose colour to it.

Simple place your sugar into a large saucepan and add in your warm water - stir to gently melt on a low heat. When dissolved turn the heat up and allow to boil for a few minutes to make a syrup.
Next add in your lemon peel and sliced lemons as well as elderflower heads. Stir all together. Heat off. Add in your citric acid and leave all to sit and “stew” together over night or for 12/24hrs.
Strain everything through a sieve and bottle up. I’m not entirely sure how long this keeps.. but it’s a long time (as it’s mainly sugar syrup) I’ve still got mine from last year but I store mine in the fridge and you can easily freeze in plastic or glass safe bottles.