Sweet, citrusy, and a little bit floral, these Lemon Elderflower Cordial Slices are a sophisticated spin on the classic jello shot, served up in sunny lemon peels.
Let’s be honest, traditional jello shots are more college dorm than cocktail hour. But these beauties? They’re light, fragrant, and infused with real elderflower liqueur and freshly squeezed lemon juice. Served as wedges in citrus peels, they’re as gorgeous as they are refreshing, especially on a warm day. Lemon elderflower jello shots (or should we say, cordial slices) deliver a touch of fancy without much fuss.
Scoop Out the Lemons
To get started, you’ll need 8 large lemons. Look for the most beautiful, blemish-free rinds for the nicest presentation.
Slice each lemon in half lengthwise, from stem to tip. Use a spoon and carefully scoop out the pulp, then transfer it to a bowl. You’ll be using the pulp soon, so hang on to it. The goal here is to keep each lemon half intact – they’ll become the natural “cups” for your cordial slices.
Juice the Lemon Pulp
Place a sieve over a glass measuring pitcher with a pour spout, and squeeze the pulp through the mesh. This catches seeds and excess pulp, leaving you with just the fresh lemon juice. Measure out 1 cup. If you’re a little short, bottled lemon juice or a little water will top it off just fine.
Prep the Citrus Peels
Arrange the empty lemon halves in a baking dish. If they wobble, pour some granulated sugar into the pan and nestle the peels on top. The sugar keeps them steady and stable when you’re pouring in the cordial mixture.
Elderflower Liqueur
Add 3/4 cup of elderflower liqueur. St. Germain is a popular choice. It’s what I use and recommend. Made from handpicked elderflower blossoms, it’s subtly floral, sweet, and adds complexity to the citrus. This is what sets these apart from your average lemon jello shots. (Well, that – and the fact they’re not made using Jell-O!)
Stir in a few drops of yellow food coloring if you want a more vibrant look. It’s optional, but it really makes the slices look vibrant and tasty.
Simmer Sugar and Water
In a small saucepan over medium heat, stir together 1/2 cup water and 1 cup sugar. Warm just until the sugar dissolves and the mixture becomes clear. This sweetens the base without overpowering the bright lemon flavor.
Now it’s time to bloom the gelatin: Sprinkle 3 envelopes of unflavored gelatin over the remaining 1/2 cup of water in a bowl and let it sit for a minute. Microwave for 15–20 seconds until it becomes liquid, then pour it into the sugar mixture.
Add the Lemon-Elderflower Mixture
Next, add the lemon and elderflower liqueur mixture. Combine everything thoroughly.
Fill the Citrus Peels
Use a small measuring cup with a spout to carefully pour the mixture into each lemon half. Fill to the top, but don’t let it overflow. They’re going to firm up beautifully in the fridge.
Chill Until Set
Transfer the filled peels to the refrigerator and chill for at least 4 hours, or until fully set. (Overnight works great, too.) They should be firm but springy to the touch.
Cut Into Wedges
Once the gelatin is set, grab a sharp knife and slice each lemon half into 2–3 wedges. You’ll get beautifully clean cuts and a stunning citrus slice look. These lemon jello wedges are officially party-ready.
For an extra touch of elegance, serve the slices on a platter filled with lump sugar. It’s so pretty and resembles little ice cubes. Then, sprinkle with Swedish pearl sugar. Or serve some on the side so guests can dip as they please. Garnish with edible pansies or violas for a gorgeous presentation that looks straight out of a summer garden party.
These Lemon Elderflower Cordial Slices are bright, floral, and zesty. Fresh lemon juice brings a burst of freshness and elderflower liqueur adds soft, aromatic complexity. These are fitting for any garden party, spring or summer wedding, brunch, bridal shower, picnic, or cocktail hour. Call them cordial slices, citrus gelées, or just classy lemon jello shots. Either way, I think you’ll love them!
Related recipe: Cherry Cola Jello Shots
Lemon Elderflower Cordial Slices
Bright, floral, and irresistibly elegant, these Lemon Elderflower Cordial Slices are a sophisticated take on jello shots. Made with fresh lemon juice, St. Germain elderflower liqueur, and set in lemon peel halves, they’re the ultimate spring or summer party treat – cool, zesty, and pretty on a serving tray.
- 8 whole large lemons
- 1 cup fresh lemon juice from the large lemons
- 3/4 cup elderflower liqueur such as St. Germain
- Yellow food color optional but recommend
- 1 cup water
- 1 cup granulated sugar divided
- 3 envelopes unflavored powdered gelatin .25 oz. each
- Swedish pearl sugar optional for serving
- Food grade fresh edible pansies or violas optional
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Wash and dry the lemons. Slice them in half from stem end to top (lengthwise).
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Use a spoon to scoop out the flesh and transfer to a bowl.
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Transfer citrus peel halves to one or more large baking pans. (If peels wobble or are unsteady, you can fill the pan with granulated sugar and then balance them on top, which holds them upright and keeps them steady. I recommend this!)
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Place a sieve over a large glass measuring pitcher with a pour spout. Squeeze the lemons over the sieve so that the juices run through the mesh, catching any pulp or seeds. You need 1 cup of fresh lemon juice. If you come up short, you may add a little bottled lemon juice to equal 1 cup.
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Add the elderflower liqueur. Add 3-6 drops of the yellow food color, if using. Stir well until combined, then set aside.
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Place 1/2 cup of the water in a small bowl. Sprinkle the gelatin over the water evenly, until completely absorbed. Let stand 1 minute.
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Meanwhile, place the remaining water a saucepan over medium heat. Add the sugar and stir until melted.
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Microwave the bloomed gelatin for 15-20 seconds, or until completely liquid. Add to the saucepan and stir well. Then, add the lemon juice and elderflower liqueur mixture. Stir well to combine.
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Use a small measuring cup with a pour spout to fill the lemon halves. Transfer them to the refrigerator to chill for 4 hours or until set.
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When firm, use a sharp knife to slice the halves into wedges. 2 wedges make a nice serving, or 3 will serve more people.
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Garnish with Swedish pearl sugar just before serving, if desired. Or, place a bowl of the sugar nearby so guests can dip as they serve themselves. Use food grade fresh edible pansies or violas for garnish.
Non-Alcoholic Version: Instead of using St. Germain Liqueur, replace it with Elderflower beverage syrup and reduce the sugar in the recipe by 1/4 cup.
