1.5l boiling water
4 medium lemons, washed
30 large Elderflower heads, stalks trimmed
55g citric acid (available from chemists)
In a large saucepan, mix the sugar and boiling water together and stir until all of the sugar has dissolved, then set to one side.
Using a fine grater, grate the rind of the lemons and add to the sugar water.
Using a sharp knife, slice the lemons in to thick slices and add to the water mixture.
Next, add the citric acid and stir.
Finally, add the elderflower heads and stir thoroughly.
Take a clean tea towel, cover the saucepan and leave to infuse for 48 hours.
Using a muslin cloth, strain the mixture in to a clean bowl.
Using a funnel fill sterilised bottles with your elderflower cordial and seal.
Your elderflower can be stored in the fridge for up to 6 weeks.
1-2 extra-large grapefruit
230g granulated sugar
In a bowl of warm water, hand wash the grapefruit, and then dry with a tea towel.
Using a fine mesh grater, zest the grapefruits and keep the zest refrigerated.
Using a sharp knife cut the grapefruits in half and using a juicer, squeeze the juice of the grapefruit to measure around 230ml.
Cut the lemons in half and squeeze the juice from the lemons to measure around 230ml.
Take a saucepan and gently heat the two juices together with the sugar.
Remove from the heat and leave to cool to room temperature.
Stir in the grapefruit zest and ladle in to a glass bottle or jar – the cordial will keep up to six months.
TIP: Juice of a fruit can vary from fruit to fruit, but the key to a successful cordial is using equal measurements of the three ingredients.