Foraging for Elderflower & Elderflower Cordial

There is something incredibly rewarding about foraging for food. Sometimes it can be planned, like going back to the same purslane or dandelion patch year after year, or it can be more spontaneous while you are out on a walk. Foraging this bunch of elderflower was a mixture of the two events, but one thing was certain, the season isn’t very long so going back to get a basket was in order, see the Instagram Reels here. Elderflower can be harvested in bloom form or in berry form at different times of year and can be incorporated in a variety of recipes like fritters and cordials now and jams and preserves in the fall. I decided to make a quick cordial that when served over sparkling water is quite delicious and refreshing.

Photography & Styling by Alison Engstrom

ELDERFLOWER CORDIAL

4 cups loosely packed elderflowers, foraged*

4 cups water

1 cup sugar

1 organic lemon, sliced thin

Directions: Add water, sugar and lemon to a sauce pan. Over medium heat, cook until sugar dissolves, about five minutes and comes to a low boil. Turn off heat and add flowers and let steep for 45 minutes to an hour. Place a sieve over a glass bowl and carefully pour liquid into it. Then use a funnel, situated over a carafe, pour liquid into it. Refrigerate until chilled. Serve with sparkling water.

*When foraging flowers, shake gently to remove any ants or bugs. Also, be sure you are harvesting flowers that have not been sprayed.