Foraging recipes


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


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


  • 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


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


  • 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

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