You can find the beautiful elderflowers in most parts of the world. The cream coloured flower heads have honey-scented blossoms and are edible. You can easily freeze the elderflower cordial, just make sure you don’t fill the container to the rim. The liquid needs space to expand when frozen and believe me you do not want to experience a sticky elderflower cordial explosion in your freezer!

The elderflower cordial is great with both still and sparkling water and are perfect for Swedish fika (cakes and coffee), and if the clock is close to seven the grown-ups might want to shake up a simple cocktail with Vodka, lemon juice, elderflower cordial and top it off with Champagne. Yum!

You will need: • 40 Elderflower heads • 650 g (1,5 lbs) Sugar • 1,5 l (6,5 cups) Water • 2 Lemons, zest and meat • 1 tbsp Citric Acid

This is how you do it: • Trim the stalks of the elderflower heads and shake the flowers gently to get rid of bugs, but don't wash them or make them wet. Then place the flowers in a large pot. • Grate the zest from the lemons over the flowers, then remove the bitter white layer and discard it. Then cut lemon into wedges and give them a little squeeze over flowers before dumping the wedges in the pot. • Sprinkle the citric acid over flowers. • Mix sugar and water together in a pot and bring to a simmer until the sugar has dissolved, then pour over the flowers. • Give it a good stir, cover with a lid and bring to room temperature before placing the pot in the fridge for 4 days. Stir twice every day while the cordial is steeping. • After 3–4 days sift the cordial through a fine sieve and discard both flowers and lemon. Then let the cordial run through a cheese cloth or other thin cotton fabric. Divide into bottles and place in the fridge og freezer. If you freeze the cordial remember not to fill the bottle completely so the liquid has space to expand.

This recipe is made by the talented Katrin Bjørk over at Modern Wifestyle.