Of all of the lovely things I’ve learned in Denmark, making hyldeblomst saft (elderflower cordial) is one of my favorites!
Elderflowers grow wild here, and in June, it’s common to harvest them and make a syrup, which can be mixed with water or soda for one of the most delicious drinks I’ve ever tasted. It’s even on café menus.
Everyone seems to have their own homemade elderflower cordial recipe, but this is how I was taught and since I couldn’t have identified an elderflower without my iPhone, I’m not exactly in a position to improvise ;-)
Straight out of Denmark, here’s my Danish elderflower cordial recipe…
2 organic lemons*
2T citric acid
2 kg raw cane sugar
Note: I’ve updated my original recipe so you do not need to juice and zest the lemons as shown in the second photo. For this recipe, just cut them into thin slices and lay them over the blossoms :)
I’ll have to go look at my blossoms, if there are any left, but after putting this on my calendar in spring for two years in a row, I discovered that my elderberries are different from most folks that actually use elderberry. Mine are red and nasty, not to mention toxic. Your’s probably turn into the beautiful blue elderberries. It sounds like such a nice syrup. I’ve resorted to going with English lavender instead. I can do that one!