Elderflowers are in season – Harvest, Drink & Eat!
Fragrant, bold and creamy-white in colour, elderflowers in bloom are well recognised as being the start of the summer. They’re not just delicate and pretty, they are fresh and free to pick too. Foraging can be super fun and an activity for the whole family to enjoy together.
How to harvest Elderflower…
There is a very short window in which Elderflower bloom; generally, a 2 – 3 week period from the end of May to the beginning of June. This year we have Elderflower being grown and handpicked just six miles away from Luscombe HQ in Dartington, Devon. Elderflower bushes can grow up to six metres tall and are quite bushy shrubs with a group of delicate cream coloured flowers once in full bloom. The best part of Elderflower picking is experimenting with some refreshing and light elderflower food and drink recipes.
- Avoid picking Elderflowers that are low down, close to footpaths and busy roads.
- The best time to pick Elderflowers is in the mornings.
- Cut off the flower heads with a little part of the stem and without insects.
- Pop flowers in a bag or basket and use the flowers as soon as possible.
What can I do with Elderflower?
We love our Luscombe Elderflower Bubbly. It’s a great celebration drink and an alternative to a glass of fizz. Our Elderflower Tonic pairs beautifully with fresh and floral Gins and a rosemary or strawberry garnish.
Other ideas on what you can make with this beautiful seasonal flower include:
Elderflower & Lemon Cake – this sounds delicious to us. Take note of the recipe:
- 225g unsalted butter at room temperature
- 225g self-raising flour, sifted
- 225g caster sugar
- 100ml of Homemade Elderflower Cordial
- 2tbsp granulated sugar
- 4 free-range large eggs
- Zest and juice of 1 lemon
- Pinch salt
- Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a large round, tin and line with baking paper.
- Place butter, sugar, salt and lemon zest in a large bowl. Beat together until they are white and fluffy. Gradually add each egg, whisking well and adding 2 large tbsp of flour. Blend.
- Sift the remaining flour, then gently fold in half of the elderflower cordial. Spoon into the prepared tin and bake for 45-50mins or until a knife inserted in the centre of the cake comes out clean. Leave and cool in the tin for 5 mins.
- Squeeze the sieved remaining lemon juice, removing any lemon bits, and the remaining elderflower cordial together. Use a fine skewer to prick the cake all over and pour this sweet juice over the cake. Sprinkle with sugar or cover with buttercream.
- Leave to cool before removing the cake from the tin and decorate with fresh fruit and flowers.
What’s your favourite way to use Elderflower?
Make sure you take some pictures of your creations and tag @luscombedrinks.