Here are the recipes (by Made in Hackney ) that Annabale showed us on our LETS Forage event on Sunday 18th May.

Elderflower cordial

Keeps 3 months refrigerated

Ingredients

• 12 elderflower heads
• 1 large lemon
• 750g granulated sugar

Method

• Shake the elderflowers to remove any insects and put them in a large bowl
• Peel off the lemon peel and slice the lemon. Put both in a bowl with elderflowers
• Put the sugar and 600 ml of water in a large saucepan and heat slowly stirring gently until the sugar has dissolved. Then bring to the boil.
• Pour the boiling syrup over the elderflowers and lemon and stir well
• Strain through a muslin lined sieve or clean disposable kitchen cloth into a clean bowl. Then pour into a steilised bottle using a steriliusing funnel.

Elderflower champagne

Ingredients

• 700g caster sugar
• 20 heads elderflower
• 2 tablespoons white wine/cider vinegar
• Pinch of yeast
• 4 litres of hot water

Method

• Add the sugar to 4 litres of hot water and stir until the sugar dissolves
• Top up with cold water to make 6 litres
• Add the vinegar and flower heads and stir gently
• Cover with muslin and leave for 2 days
• Add a pinch of yeast and stir
• Leave for a further 4 days
• Strain the mix through muslin and pour into sterilised plastic bottles leaving the lids loose
• Seal the lids after 2 weeks