Elderflower season is upon us!
And THE quickest and easiest way to capture the elderflower’s delicate floral fragrance is to use the blossoms
to make a floral version of herb-infused honey:
1) You need to pick the flowers on a dry day, either in the morning or in the evening, not in the heat of the day, and only pick flower heads with the blossoms fully open. You need to use the blossoms immediately (within 3 to 4 hours of picking) otherwise they tend to develop a less fragrant aroma. Pick over the flowers to remove any beetles, bugs and brown bits. Also remove any leaves and cut off as much off the stalks as you can.
2) Prepare a sterilised jar (I fill the jar with boiling water direct from the kettle and leave it to stand for at least 5 minutes before using) large enough to accommodate the blossoms and the honey.
3) Place your prepared blossoms in your sterilised jar, pour in the honey right up to the top, seal and leave to infuse at room temperature for anything up to 4 weeks if you want a more intense elderflower honey. The honey will have taken on an elderflower nuance within a day or two though, so it’s up to you how long you can wait!
4) At the end of the infusing, strain the honey into a clean jar for storage and/or immediate use …and turn the honeyed blossoms into Elderflower Pancakes: