By Lotte Duncan
The white flowers from elderberry trees must be cooked before eating. They can be used to flavour cooked fruit and jam and make a sound match with gooseberries, which are in season at the same time as elderflowers. The flower heads can be combined with citric acid to make cordial, which in turn makes a useful ingredient for adding to sauces and jellies.
Frozen elderflower posset
Key lime and elderflower pie
Gooseberry cupcakes
Elderflower cordial
Prosperity
Olly’s sham-pagne
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