We had a working weekend last week and the whole family gathered. While the boys were working and the women were cooking and taking care of kids I decided to make some elder flower cordial to give a a thank you. The big family is consisted of 5 smaller families so I decided to make 5 l of cordial. It’s a pity I didn’t make more because it is fantastic.

If you think of making your own elder flower cordial read on dear one, because I cover all things elderflowery:

  • ratios to get the best flavor,
  • how to handle elder flower and when to pick it,
  • recipe,
  • how much cordial for a perfectly balanced juice.

sirup od bazge

I wanted my cordial to be primarily elder flowery in taste with a back hint of citrus and lightly sweet. Therefore I decreased the amount of sugar to 700 g per liter of water and increased the flowers to 15 large flowers per liter of water. If you like your cordial sweeter add more (up to 1 kg of sugar per liter of water). Although you can always pimp your juice while serving with some honey or other kind of sweetener. Next year I’ll try to make cordial with honey and lemon juice instead of sugar and citric acid for a wholesome version.


Recipe is easy peasy and doesn’t require much cooking, the flowers soak in syrup for 24 h. What you should keep in mind is how and when you pick elder flowers. Since the flowers are delicate I recommend using scissors to cut them and place them in a basket. Pick the elder flower far away from busy roads. Choose sunny days for picking the flowers, and pick only the fully bloomed ones. Avoid the ones with a lot of dirt and small black bugs. I was lucky to pick the flowers in the afternoon, after the morning rain so I didn’t wash them extra. With extra washing you wash away the pollen which is super rich in flavor. Of course, if the flowers are dirty give them a light rinse. Recipe follows.

Elderflower cordial

Home made syrup for the most refreshing drink
Prep Time 10 mins
Cook Time 20 mins
Macerating 1 d
Total Time 1 d 30 mins
Course Drinks
Servings 5 l


  • 4 l water
  • 60 large elderflowers
  • 2,8 kg sugar I use 2 kg white and 0,8 kg brown
  • 45 g (3 tbsp) citric acid


  • Mix the water and sugar in a wide pot and heat up on a gentle heat until all the sugar dissolves.
  • Set aside and let cool until tepid.
  • Stir in the citric acid and place the elder flowers, submerging them completely. If necessary divide it into two pots. Cover and let macerate for 24 h.
  • Drain the syrup through a colander lined with a kitchen towel. This type of double filtration ensures no dirt enters the syrup.
  • Pour into sterilized bottles. Store into a cool place like a basement for up to a year. The opened syrup should be stored in the fridge.
  • For the juice, pour 30 ml (2 tbsp) into a 300 ml glass and add water.
    For a summer cocktail pour 30 ml (2 tbsp) into a 300 ml glass, add a shot (40 ml) of vodka, ice and then top with sparkling water. Add couple of mint leaves or some lemon/lime zest.

Alas, the question that was never answered: how much cordial and how much water for a perfect juice? The research conducted in the last few days says 1/10 of the glass volume should be cordial, other should be water. So in 300 ml cup you would put 30 ml (2 tbsp) of cordial and mix it well with water. Also notice the little recipe in the recipe box for a summer cocktail based on elder flower cordial and vodka. 😉 You’re welcome.

sirup od bazge


T 🙂



1 Comment

  1. Brian Lamb
    09/03/2023 / 9:59 pm

    Thats great, thank you!

    Ramsay uses this cordial to add to a caremelized orange rind and orange juice to give it a better flavor, and adds gooseberrys and simmers this down, then tops with sugar butter flour rubbed together then mixed with crushed hazelnut, then bakes the whole thing for 8-10m on 220. then adds a scoop of ice cream on top when its fresh and hot from the oven.

    I finally know what Elder Flower Cordial is thanks to you. That sounds amazing!

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