Every year, in June, I make elderflower cordial which I use in cakes, ice-lollies, puddings and cocktails over the summer. I normally make thetraditional version, but this year I wanted to make it less sweet and rather more healthy - most importantly this time I needed to have it ready by the afternoon. So this easy elderflower cordial recipe doesn’t need to be soaked overnight, but the flavours are still just as intense. It looks dark on the pictures because I used muscovado sugar which gave it a slight caramelised taste - can’t wait to try it out in my summer baking!