Elderflower and Rhubarb Cordial

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This recipe was inspired by a magical day harvesting elderflowers with Jamie of Moonbrew Tonic Co for her limited release jun tonic called WISDOM. I wanted to savour the feeling from our day together so I created a rhubarb and elderflower cordial that will last for weeks to come. I even froze some of the cordial in ice cubes trays for later this summer when I want to connect back to the way I felt amongst the elders that day.

To read more about our adventures and learn about Jamie, hop on over to the story and interview I did with her.

Elderflower and Rhubarb Cordial

Recipe type: Beverage

Prep time:  15 mins

Cook time:  4 hours

Total time:  4 hours 15 mins

Serves: 1.5 L

A recipe inspired by Jamie’s work and our beautiful day in the elders.

Ingredients

  • 1.25 L (1250 ml) water
  • 150g elderflower blossoms (about 35 stems)
  • 2 cups mild honey (I used clover)
  • 2 lemons, zested and juiced
  • 3 stalks red rhubarb, chopped (about 2 cups)

Instructions

  1. In a saucepan, bring the water to a simmer. Add the rhubarb and simmer for 10 minutes, or until the rhubarb is broken down and had released its beautiful pink colour.
  2. Remove the pot from the heat and let cool slightly. Add the honey and stir to dissolve.
  3. Place the elderflowers, lemon zest and juice in a 2L jar. Pour the warm liquid over the elderflowers, lemon zest and juice.
  4. Let stand for 3 – 4 hours, stirring occasionally. Strain out the solids through cheesecloth or a nut milk bag.
  5. Pour the cordial into a clean glass bottle. Store in the fridge for up to 2 weeks or freeze in ice cube trays for longer storage.
  6. To serve: Add 1 – 2 tbsp to a glass with ice, top with bubbly water and garnish with fresh elderflowers , lemon slices or other flowers/herbs.
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