Elderflower, Rhubarb & Strawberry Cordial

Celebrate the beginning of summer with this floral, fruity cordial. Perfect to add to fruit cocktails or simply mixed with sparkling water. This sweet syrupy cordial will last for a long time in fridge so you can cherish the fresh fruity flavours of rhubarb, strawberry and elderflower throughout the year.

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Elderflower, Rhubarb & Strawberry Cordial

gluten-free | nut-free

makes ~750ml / 3 cups

600g / 21oz rhubarb, chopped into chunks 

300g / 10oz frozen strawberries

2 lemons, sliced 

1 orange, sliced  

125ml / ½ cup honey 

90g / ½ cup raw cane sugar

8 elderflower heads

To a large saucepan, add 500ml / 2 cups of water, the slices of lemon and orange, honey and sugar. Place over a medium heat and, stirring occasionally, bring the mixture to a simmer.

Once all the sugar and honey has dissolved, add in the chopped rhubarb and frozen strawberries. Place the lid on the pan and allow the whole mixture to simmer for a further 10 minutes; until all the fruit and rhubarb has softened.

Remove the pan from the heat and add in the elderflower heads, making sure the flowers are fully submerged in the liquid. Place the lid back on the pan and set aside to allow the mixture to infuse. Leave for at least an hour to cool before straining. Ideally, you want to leave it overnight and strain it the next day.

Once cool, strain the mixture through a fine colander or a mesh cloth. Squeeze out as much liquid as you can and you may want to strain it twice to ensure you remove all the pith and flower pollen.

Store in a sterilised bottle either in the fridge or a cool store cupboard.

As a serving suggestion, add a couple of tablespoons of cordial to a glass along with some ice, fresh fruit and mint. Top with sparkling water and enjoy!

Hi! I’m Mhairi.

I am a plant-based chef specialising in catering for retreats and private events since 2018. I am very much inspired by nature and love to showcase the beauty and abundance of the edible plant world through my cooking.