After picking 100’s of beautiful elderflower heads in May and June, we then ferment and craft over the next year to create a vinegar that has a delicate floral sweetness.

One of the more majestic of hedgerow trees is the Elder, flowering with beautiful strong scented creamy white umbels in June and yielding fruity berries in the autumn. Picking the flowers is always a pleasure to do on evening walks in late Spring when the days are nearly at their longest. The flavour of Elderflower is well established often used in drinks and as a delicate floral addition for desserts.

Elderflower Champagne is something we make every year, a simple recipe handed down over generations, but the making of Elderflower Wine is one of the most satisfying fermentations. The flowers are full of natural yeasts and sugars which seem to make it fizz vigorously. Elderflower Wine Vinegar will be a ‘go to’ in your kitchen for summer salad dressings, and fish marinades, as well as a little shot to pep up your drinks.

 

Recipe Idea

Marinade for Lamb steaks (or Tuna)

4 tbsp Elderflower Vinegar

6 tbsp Rapeseed or Olive Oil

1 tbsp Dijon mustard

3 cloves of garlic chopped

 

Mix all the ingredients together, place in a bag or container and give a good squish around. Leave in fridge for a few hours or overnight if possible.

Remove the steaks (make sure to scrape off the garlic bits as they will burn and taste bitter if left on).

Griddle, fry or BBQ until cooked to your liking.