Elderflower Cucumber Recipe

Mix base

In a pitcher or large glass, combine 3 tablespoons elderflower cordial, 1 tablespoon fresh lemon juice and 1 tablespoon simple syrup. Stir until blended.

Add 8 oz cold water or sparkling water to the cordial mixture and gently stir to combine. Taste and adjust sweetness or acidity: add up to 1 more tablespoon of simple syrup if you prefer sweeter, or another 1/2 tablespoon lemon juice if brighter flavor is desired.

Prepare cucumber

Peel (optional) and thinly slice or roughly chop enough English cucumber to measure 1/2 cup. For a smoother infusion, finely grate the cucumber and squeeze lightly to release juices; for more texture, use thin slices.

Muddle herbs

Place the cucumber pieces and 6 fresh mint leaves (and 1 teaspoon chopped fresh dill, if using) in a mixing glass or the pitcher. Using a muddler or the back of a spoon, gently press 6–8 times to bruise the mint and release cucumber juices — avoid over-muddling which can turn the mint bitter.

Strain (optional): If you used grated cucumber and prefer a clear drink, strain the infused mixture through a fine mesh sieve into the pitcher with the cordial base, pressing on solids to extract flavor. If you like a rustic drink, leave the cucumber and mint in the pitcher.

Fill one or two serving glasses with ice (about 1 cup total). If making a single serving, pour roughly half of the pitcher mixture (or about 6–8 oz) over the ice. For two servings, divide evenly.

Gently stir the drink in the glass to mix any herb/cucumber with the cordial base.

Garnish each glass with a cucumber ribbon or slice, a mint sprig, and an optional lemon wheel. Serve immediately.