The Little Book of Elderflowers and Berries

By Janice Murfitt

The amazing elder tree produces wonderful, fragrant, cream flowers followed by rich, burgundy-coloured berries. Used as culinary ingredients, both can be turned into so many exciting recipes. The contrasting flavours are quite different, and this is reflected in how they are used.
Elderflowers are fragrant and light, giving inspiration for cool sorbets, foamy desserts, cheesecakes and creamy panna cottas. Elderberries are rich and dark with an intense flavour. These can be used to make wonderful drinks as well as cakes, pastries, bread and savoury dishes.
All recipes are illustrated with full colour photographs.

• Language: English
• Publisher: Austin Macauley Publishers
• Release date: Jul 28, 2023
• ISBN: 9781398479258

Janice Murfitt

Janice Murfitt is a highly qualified cake decorator, cookery writer and editor, food journalist, and home economist who specializes in cake making and decorating. She has written over 20 cookbooks and her work has been featured in many leading magazines.

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Elderflower Cordial

This wonderful nectar is made when the elderflowers are not quite fully open. Harvest the blossom when needed, as they wilt quickly.

Makes 3 Litres

25-30 elderflower heads, prepared

1.5 litres boiling water

3 lemons, pared zest and squeezed juice

1 orange, pared zest and squeezed juice

2kg granulated sugar

2 tsps citric acid

Sterilised glass bottles and lids

Snip the flowers into a bowl and pour over the boiling water, stirring to immerse all the flowers so they do not discolour. Add the lemon and orange zest and juice, then cover and infuse for 24 hours.

Sterilise the bottles in hot soapy water, rinse and drain well, including the lids. Place in the oven 120°C/Gas 1 for 10 minutes until hot or microwave the bottles for one minute.

Pour the elderflowers into a muslin-lined sieve over a large pan, pressing the liquid through with a wooden spoon. Discard the pulp.

Add the sugar and citric acid to the pan and heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1-2 minutes, then remove from the heat and allow the froth to settle. Skim the surface to remove the