If you love the taste of elderflower, then you may already have discovered the wonderful world of elderflower gin.
Most commonly associated with summer, this delicious treat is generally considered a seasonal delight.
Elderflowers are generally ready around late May to mid-June and are best picked when the buds are freshly opened. It’s generally abundant throughout the UK in woods and looks like a cluster of tiny white flowers that can then be used in a variety of recipes.
To use, ensure you only use only edible part of the plant, the flowers and berries. Give them a shake to remove any insects and rinse briefly in cold water.
Typically, elderflower is perfect for creating a summery cordial or champagne, but gin lovers will love this take on their favourite tipple.
Simple serve with tonic water and ice, or even freeze it with some lemonade to create some delicious gin ice pops!
What you need
- 700ml bottle of gin
- Approx. 20 elderflower heads, woody stems & bugs removed
- Zest of 1 lemon
- 4 tbsp golden caster sugar
This recipe makes 700ml of elderflower gin.
- Pour the gin into a sterilised bottle or jar.
- Add the sugar and lemon peel, seal and shake well until sugar dissolves.
- Open again and add just the blooms with no stems. Swirl gently.
- Store in a cool, dark place for about a week. Give a gentle shake or swirl from time to time.
- After 7 days, pour the gin through a clean tea towel to thoroughly strain. You could also strain through coffee filter paper or 2 sheets of kitchen paper into a clean bottle.
- Return to the bottle and chill.
- Serve with tonic water, ice and a dash of sugar syrup if you like.
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