I love foraging with the twins, teaching them about foods we can find in nature like wild garlic. Our most recent expedition was for elderflowers.
I had originally intended to make cordial but there weren't quiet enough flowering heads yet so we only picked a few and I made a small batch of Elderflower Gin Liqueur instead as it doesn't need as many flowers. Plus I discovered that today is World Gin Day so it was serendipitous really!
4-5 freshly picked elderflower heads
2 strips of lemon peel
1 tbsp golden caster sugar
1. Shake any bugs off the elderflower heads, give them a good rinse then put them into a jar. Add the lemon peel, caster sugar and pour over the gin. Put the lid on and leave to infuse for 24hrs.
2. Strain through a muslin into a clean bottle. Keeps for up to 1 month. Serve with tonic water, lots of ice and a slice of lemon if you like. I hate tonic so I have it with fresh lime and soda water, delish!