As well as the elderflower fritters, we made elderflower vinegar. I got the idea from Diana Henry’s book, Salt, Sugar, Smoke which I have been hooked on this summer.
I picked a lot of elderflower blossoms, enough to fill this basket.
Then I picked the little flower heads off and crammed them into a coffee jar which I filled up with 500ml of white wine vinegar.
I left it for three weeks in a cool, dark cupboard and then strained it into a bottle.
It doesn’t look very exciting but the vinegar has a distinctly muscat taste and is good in a salad dressing.