Find traditional elderflower cordial recipes, elderberry champagne recipes and even a modern twist on the use of elderflowers in fritters!
This stunning gooseberry and elderflower jam is heavenly dolloped on rice pudding, as the filling for a sponge cake or even swirled into a fool.
This is an easy to make refreshing drink made from elderflowers. These start to make an appearance around June. Once made and bottled it can be frozen and used when required. I first made it with my children who helped to pick the flowers and then make the drink. They still enjoy it and is now an early summer ritual. It's nice as a gin mixer, or diluted with soda or sparkling water for a change. Can be made without the oranges and less lemon according to your preference.
This is a brilliant refresher for hot summer days. You'll find food grade citric acid at a health food store or Asian market.
Traditional elderflower cordial uses lemons. I find this a little tart so I replace some of my lemons with oranges instead.
Use this to drizzle over plain sponge cake, in icing for fairycakes or in ice cream. It's also worth adding a drizzle to your Pimm's and lemonade!
A refreshing sparkling summer drink made with fresh elderflowers. There's no alcohol in this recipe but you could add champagne to the cordial instead of sparkling water.
The elderberry tree - not only do the berries provide us with various drinks and conserves, but the flowers are used to make alcohol (some sambuca and elderberry wine), herbal teas (for colds, fevers and more), refreshing drinks and the following delicious Italian dessert recipe...
Two of my favourite flavours with a fluffy topping make a gorgeous dessert to treat the family and impress friends.
Early June is the time for elderflowers and although the most common use of this fragrant blossom is for cordial or champagne, elderflowers lend a soft and elegant flavour to cakes too!
For this recipe the gooseberries should be firm and not too ripe so they don't fall apart when boiled. You can either simply fill them into jars, or process in a boiling water bath for 20 minutes for long-time storage.