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The Lodge

Elderflower cordial recipe

The Lodge

We're all about sourcing local produce and you'll often find our Head Chef Darren foraging in our nearby woods searching for the freshest ingredients.

Our elderflower cordial is used to make juices or get the party started with Bellini's and is served to our guests as the perfect aperitif during summer.

If you can track down some freshly picked elderflower, why not try it out for yourself and it at home? Share your creation by hash tagging: #thelodgeverbier on Instagramor Facebook.

You'll need:

  • 40 heads of freshly picked elderflower
  • 1 litre of water
  • 700g sugar
  • Zest of 4 lemons
  • Juice of 6 lemons

Make it:

  • Add the water and sugar to a large pan and bring to a simmer and allow the sugar to dissolve fully
  • Next add the lemon juice and lemon zest to the sugar syrup
  • Place the elderflower heads in a large plastic container and then pour over the hot liquid, cling film and leave at room temperature for 24 hours
  • The next day strain the liquid through either a very fine sieve or cheesecloth and refrigerate in glass bottles

Darren's tip: When zesting the lemon it is important not to get any of the white pith as this will turn the end product slightly bitter

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