June went and passed us by in the flash of an eye! We spent our days on and off the water in Dorset on kayak adventures alongside running our wild food workshops. Enjoying the first tastes of summer and Elderflower has to be up there with one of our top favourite foraging finds. Most summer seasons are signalled for us with that sweet heady scent as you pass through the hedgerows. The sudden bursts of blooms appear out of nowhere, here today and seemingly gone tomorrow. As such, you have to get your baskets laden quick sharp if you want to make this one last the year with our elderflower recipe below. The basis for jellies, preserves, syrups, cocktails and everything in between, thus keeping those sunny memories alive throughout the dullest of days….
Elderflowers come out to play early Summer around May/June time. However, they don’t hang around for long, you’re looking for creamy white flowers with a yellowy tinge, flat topped clusters with 5 petals. Also, they can be quite large in size up to 20cm wide and laden with sweet sweet pollen.
Set the alarm and watch the weather forecast like a hawk! Get your foraging baskets ready, as you want to set the date for a sunny early morning to ensure you beat the bugs and get your mitts on the most nectareous of blooms. Elderflower…your sweetness is most definitely our weakness. We hope you love our elderflower recipe.
Time: 24 hours for infusing & 30 minutes to make
Makes: 2 bottles
- 20 elderflower blooms
- 1kg sugar
- 2 lemons
- 2-3 pints of water
- 1 tsp citric acid
Elderflower recipe how to:
Firstly, gently shake the elderflower to remove bugs but don’t wash them as this will remove the pollen.
Secondly. remove the flowers from the stalks as they can be poisonous
Add the sugar and water to the flowers in a large saucepan.
Afterwards, add the lemon juice, grated lemon rind and citric acid and then bring the liquid to the boil and then simmer for 20 minutes.
Cover and leave to infuse for 24 hours.
Finally, sieve the mixture through a muslin and pour into sterilised bottles.
There you have it, this elderflower recipe is the basis for many treats. Additionally we like to make Elderflower Jelly with this, just add a few sheets of gelatine and pour into a jelly mould. Furthermore, top off with fresh raspberries or alternatively add it to Prosecco for a refreshing summer infused drink. Watch out for our next wild food recipe coming up shortly on the blog which features our very own cordial, a real treat for the taste buds!
Check out what we’re up to and book your adventure for the summer!