One of the joys of summer is getting to forage. The hedgerows come alive and many a sweet treat can be picked on a walk. When I am organised enough I love to get the chance to make elderflower cordial. It’s so easy to make I don’t know why I ever think there isn’t enough time! This year my daughter Ava also wanted to make some elderflower champagne so I decided to photograph her while she gathered for both of us - a fair swap?

We have a family story about elderflower. My mother-in-law Doreen was asked to have the cub scouts at her home one evening when Neal was a boy. She had been given a recipe by an elderly lady she knew on how to make elderflower ‘lemonade’. When the cubs came over, on a lovely hot summers evening they were delighted to be given a glass of ‘lemonade’. Unbeknownst to Doreen it had however turned into elderflower champagne - the cubs had a great time but I’m not sure the parents were impressed! Can’t imagine that kind of thing happening these days but I love the story!

This is the recipe I have used for the cordial - taken from River Cottage :

Makes about 2 litres

Ingredients

About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150ml in total)
1kg sugar
1 heaped tsp citric acid (optional)
Method
Inspect the elderflower heads carefully and remove any insects. Place the flower heads in a large bowl together with the orange and lemon zest.
Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid (if using).
Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.