For many foragers elder is the jewel in the crown, there are so many simple & delicious ways of eating & drinking the flowers & fruits.
These tiny, creamy white flowers in clusters now appearing and best picked when the buds are freshly open on a warm, dry, sunny day, best to gently wash before use to remove any small insects attracted by their wonderful fragrance.
The flowers are well known for making “pink” elderflower cordial also wine or champagne or even to make turkish delight or sorbets.
Great for making ice cream, sorbet or even homemade custard to give that delicious floral notes.
Add to fruit tarts, pies & crumbles for that delicate summery flavour or even into crisp crunchy fritters.