Belvoir Elderflower Cordial

That's when we started making our traditional elderflower cordial, based on a family recipe made at home for over 50 years. Crafted from masses of hand-picked elderflowers for a naturally delicate floral taste.

Carefully Selected - Simple Ingredients, Crafted with Nature, Traditional family recipe made by infusing fresh elderflowers, Free from all artificial ingredients, sweeteners and preservatives, Non-alcoholic, The Queen's Platinum Jubilee 2022, Suitable for vegetarians and vegans

Splash some into white wine for a spritzer, into a glass of gin & tonic or have a look at www.belvoirfruitfarms.co.uk for more recipe and cocktail ideas.

United Kingdom

Dilute 1:10 with water or sparkling water. Use in cocktails, mocktails, or in baking. Add a splash to Prosecco for a floral twist.

Bottle

Bottle - Glass - Widely Recycled

Full Product Name:
Elderflower Cordial

Storage:
Keep chilled in the fridge
Store in a cool dark place. Once opened please keep in the fridge and use within 3 weeks.
Best before end, see neck.

Usage:
22 Servings

Sugar, Water, Elderflowers, Pressed Lemon Juice, Acid: Citric Acid

Suitable for Vegans; Suitable for Vegetarians

Belvoir

At Belvoir Farm, we've been helping nature do its thing since 1984, caretaking the wild eco-systems of our little corner of Leicestershire to help them flourish.

Crafted by:
UK: Belvoir Farm Drinks Ltd,
Barkestone Lane,
Bottesford,
NG13 0DH,
UK.

IRL: Valeo Foods,
Merrywell Ind Est,
Ballymount,
Dublin 12.

UK: Belvoir Farm Drinks Ltd,
Barkestone Lane,
Bottesford,
NG13 0DH,
UK.

IRL: Valeo Foods,
Merrywell Ind Est,
Ballymount,
Dublin 12.

Elderflower Bakewell Mug Cakes
75g unsalted butter, melted
2 medium eggs
50g caster sugar
75g ground almonds
75g self-raising flour
1 tsp almond extract
3 tbsp Belvior Elderflower Cordial
6 tbsp raspberry jam
Icing sugar, to serve
Double cream to serve

Beat together the butter, eggs and sugar. Fold in the ground almonds, flour, almond extract and 2 tbsp of cordial.
Mix the jam with 1 tbsp of cordial and put a spoonful into the bottom of 4 x 300ml microwave-proof mugs, then divide half the cake mixture between them.
Add another spoonful of jam to each, then top with the rest of the cake mixture.
Put 2 mugs in the microwave and cook on full power for 3 mins until risen and firm. Repeat for the other 2 cakes. Leave to stand for 5-10 mins, dust with icing sugar and serve with cream.