Making the most of Elderflower in Summer

With a lot of fresh local produce around the grounds of Boringdon we are very fortunate to have a few elder trees so it’s not unusual to find myself or a member of the team out in the gardens collecting some deliciously fresh produce.

The elder tree is quite short and shrubby, but its main giveaway is its sprays of tiny white flowers. Their perfume is pretty powerful, so you should be able to detect that signature elderflower scent.

Look for them along hedgerows and around parks. Snip the sprays at the stalks, making sure to leave enough of the plant so that some will mature into elderberries – these are great to pick in autumn and pair with red meats such as venison.

At Àclèaf we use elderflower throughout the menu – from predinner cocktails to finishing-touch vinaigrettes.

One of the easiest ways to distil the flavour of elderflower is by making a simple syrup – I use the ratio of 1:1 water:sugar and finish it with a squeeze of lemon. Try adding the syrup to sparkling wine or use it to zhuzh up a G&T. It’s also great in jellies and other sweet dishes.

At the restaurant I like to steep elderflower in apple vinegar to make a floral vinaigrette. It’s super versatile: one of my favourite pairings is roasted duck, but it also works well drizzled over a simple summer salad.

The best bit about flavouring syrups and vinaigrettes with elderflower is that they last, so you can add a touch of spring sunshine to your dishes throughout the year.

Published on Food Magazine.