This delicate syrup is delicious with vodka in our Spiked Elderflower Lemonade but would also pair well with gin. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
- Total Time:
- Yield: Makes 2 cups
Source: Martha Stewart Living, July/August 2016
- 2 cups sugar
- 1/2 cup fresh lemon juice, plus 6 long strips lemon zest (from 2 to 3 lemons)
- 12 unsprayed fresh elderflower heads, stems removed (about 1 cup; available at some farmers' markets), or 1/4 cup dried elderflower heads (available at health-food stores)
Bring sugar and 2 cups water to a boil, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; let cool completely.
Meanwhile, in a bowl, combine lemon juice, zest, and elderflowers. Pour syrup over flower mixture; stir to combine. Cover and refrigerate 1 day. Strain cordial through a fine-mesh sieve; discard flowers. Cordial can be refrigerated in an airtight container up to 1 month.