Kick things off by working up a thirst – and then quenching it – with this gorgeous recipe for Elderflower Cordial (what else) from the Elderflower Fields Festival director Maria.

This is her own family recipe passed down through the generations, but we’ve wrestled (well, more like sweet talked) it off her so you can all enjoy it. It’s perfect with still or sparkling water, great to use in cooking or to freeze down for ice lollies, and you can even mix it with your favourite tipple (I strongly recommend Prosecco) to make a cheeky floral cocktail.

Elderflower Cordial recipe

25 – 30 flower heads

2 lemons (washed and sliced)

50 g citric acid (available from most pharmacists)

2 litre water

2 kg sugar (yes, lots of sugar I’m afraid and a bit tricky to get hold of at the moment. You can use less sugar, about 1.5 kg instead of 2 kg, if you freeze the cordial rather than bottle it)

Pick the elderflower away from busy roads, preferably on a sunny day. Wash the flower heads (I don’t actually do this, instead I shake them to free little bugs).

Put all the flowers in a large tub or bowl or whatever you have available. Bring the water to the boil in a large saucepan and add the sugar. Stir until it is fully dissolved and add the citric acid, stir again. Pour the hot water over the flowers and add the sliced lemons. Give it all a stir.

Cover and leave out to cool down and then place it somewhere cool (I usually keep it in the fridge). After two days remove all the lemons and leave for another four days. Strain through a muslin cloth and freeze in tubs or pour into clean sterilised bottles. Dilute as normal cordial when ready to use.

Recipe: Elderflower Cordial

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