May and June usually see a proliferation of elderflowers in the hedges. If you have got the time, they make excellent drinks, ideal for those hot summer days ahead!
(makes about 1¼ litres/2 pints)
Put the sugar and water into a saucepan and dissolve the sugar over a low heat. Bring it to the boil and drop in the elderflower heads. Bring it back to the boil. Place the fruit slices in to a bowl with the tartaric acid, and pour on the syrup and flowers. Stir well and cover loosely. Leave for 24 hours before bottling the cordial. It keeps for 2 to 3 months, or longer if refrigerated.
Place the elderflower heads in a large bowl, and add the sugar. Thinly pare the lemon for the zest. Add the zest, lemon juice, and half the lemon skin, the vinegar, and water. Cover loosely, and leave for 24-36 hours. Strain through muslin, or fine cheesecloth, then bottle the liquid in screw-top or corked bottles. Leave for 3 weeks before serving chilled.
This drink appears to be light and refreshing but is actually highly alcoholic so be warned!
Squeeze the lemon, and put the lemon juice into a bowl with the elderflowers and sugar. Boil the water and pour this over the elderflowers. Closely cover and infuse for 24 hours. Add the yeast. Ferment for a week in a warm room, then strain into flagons with screw-tops. Store in a cool place for a week. The beer will now be ready for drinking. Decant into a jug before serving, ensuring that the sediment remains in the bottles. This drink becomes drier with time.
Happy drinking!