Every London park is bursting with elder right now, and because the plant is a weed and an abundant one at that, it’s fine to help yourself. It’s the white frothy flower you see growing on a tree rather than a bush. If you are in any doubt, smell it and you’ll recognise its distinctive scent.
Here is 80-something cook and forager Pamela Michael’s wonderful recipe for this delicious, grapey, flowery drink.
Elderflower Fizz:
- 12 large elderflower heads
- 2 large, unwaxed lemons
- 450g sugar
- 4 litres of water
- 3 tablespoons of white wine vinegar
Shake off any insects from the elderflowers and snip away the stalks.
Pare the rind from the lemons and squeeze out the juice and put both into a very large bowl or clean bucket. Add the elderflowers. (Note: the photograph above is of a batch we made using a slightly different recipe, which called for sliced lemons. But this recipe, also by Pamela Michael, using the juice and pared rind instead, makes the more superior fizz).
Add the sugar, water and wine vinegar and stir till the sugar has dissolved.
Cover the bucket or bowl with a lid or clingfilm to exclude the air. Leave for 24 hours.
After the 24 hours is up, strain into a jug and pour the liquid into clean dry bottles with good lids. Fill to within 5cm of the top and screw the caps on tightly.
You can drink it immediately, but the longer you leave it, the fizzier it will become. It keeps for weeks.
