Elderflower Vinegar

Easy Elderflower Vinegar recipe

This recipe for Elderflower Vinegar is incredibly easy. In essence, you just have to combine fresh elderflowers with a light vinegar and leave for two weeks for the flavour to develop. At the end of this time, your vinegar will have the delicious floral scent of elderflowers and will keep indefinitely.

Elderflower vinegar
What you need to know about Elderflower Vinegar
  • The time to make this vinegar is in late spring or early summer when the elderflowers are in bloom. When you start to look for them, you will see them everywhere in hedges in May and June. The elderflower heads consist of hundreds of small creamy-white flowers and have a distinctive elderflower aroma.
  • These are the key points to remember when you are picking your elderflowers. They are best picked on a sunny day as the flavour will be stronger. Choose elderflower heads where the flowers are fully open but which have not yet started to turn brown. As with all foraged food, you need to make sure that the flowers that you are gathering have not been treated with any chemicals.
  • There are two views regarding preparation of elderflowers for use in cordial, gin or vinegar. The first is that you should not wash the elderflowers as this will impact the flavour and you should just shake the flowers and pick through them to remove any insects. The second is that the blooms need to be washed to remove the bugs, and any dirt, regardless of any reduction in flavour. I tend towards the “no-wash” view when making flavoured vinegar, which is strained and has antiseptic properties, but the choice is yours.
  • You can choose any kind of good quality light vinegar to make this recipe. I generally use either white wine vinegar or cider vinegar. However, you can also use rice vinegar. Malt vinegar is too harsh and is not suitable for this recipe.
  • Although it is a matter of minutes to combine the elderflowers with the vinegar, you need to allow two weeks for the flavour to develop. During that time, keep the jar at room temperature, shake it occasionally to ensure the ingredients are combined. If any of the elderflowers are not covered by the vinegar, push them under the surface.
Elderflower vinegar
Uses for Elderflower Vinegar

Elderflower Vinegar can be used as a substitute for non-flavoured vinegar in recipes where its distinctive floral aroma will enhance the taste of the finished dish. I use it in two main ways but I am sure there are lots of others and I would love to hear from anyone who has used it in other ways.

  • I use Elderflower Vinegar is to make a simple vinaigrette salad dressing. Put 50 ml of vinegar and 150 ml of olive oil in a jar together with a teaspoon of salt and a teaspoon of honey. Close the lid on the jar and shake it for a couple of minutes to combine all the ingredients. I generally use the vinaigrette with salads that contain fruit especially strawberries or melon. Simply combine some green salad leaves, some sliced strawberries or melon and maybe a few cubs of feta and add the dressing.
  • Sprinkling balsamic vinegar onto fresh strawberries is an excellent way of bringing out their flavour. I think using sweetened Elderflower Vinegar is better. I mix 50 ml of vinegar with two teaspoons of honey or sugar and then sprinkle it over the strawberries. You can either eat right away or leave for half an hour so that the vinegar will draw out the delicious strawberry juices.

Loved this recipe? Checkout the Recipe Index.

Other Elderflower Recipes

I am a big fan of elderflower and love its distinctive floral flavour. I have lots of recipes, some using fresh elderflowers and some which can be made with shop-bought elderflower cordial.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Elderflower vinegar

Elderflower Vinegar

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5 minutes plus 2 weeks to mature
  • Yield: 500 ml 1x
  • Category: Vinegar
  • Cuisine: English

Description

This easy Elderflower Vinegar is a fantastic way of capturing the floral flavour of fresh elderflowers.  Use it in dressings and as a condiment in sweet and savoury dishes.


Scale

Ingredients

  • 500 ml (17 fluid oz) vinegar (eg white wine, cider or rice wine vinegar)
  • 4 heads of fresh elderflower

Instructions

  1. Check that the elderflowers are free from insects.   You can wash your elderflowers if you wish.   However, to ensure a stronger flavour, it is better not to wash them.
  2. Put the elderflowers into a jam jar and cover with the vinegar.  You may need to push them down a bit to ensure that they are completely covered by the vinegar.
  3. Cover the jar with a lid and leave for two weeks for the vinegar to mature at room temperature.   Check every day or so to ensure that the flowers are still covered by the vinegar.
  4. After two weeks, strain the vinegar to remove the elderflowers.  The easiest way to do this is to pour it through a sieve lined with a piece of clean muslin.
  5. The flavoured vinegar will keep indefinitely in a lidded jar or bottle.

Notes

You can easily increase the quantities in this recipe.  The ratio is 4 elderflower heads for each 500 ml of vinegar

Keywords: vinegar, elderflower

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #Fiesta Friday with Fiesta Friday.

Loved this recipe? Checkout the Recipe Index.

1+

Gooseberry and Elderflower Sorbet

Elderflower Sorbet

Elderflower and Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

This Gooseberry and Elderflower Sorbet uses my home-made Muscat Syrup as a base.   I make the Muscat Syrup to accompany desserts, such as  Elderflower Pannacotta,  but often have some left over.

On the basis of “waste not, want not”, I thought I would try making the left over Muscat Syrup into a sorbet and the result was fantastic – a balance of tart and sweet with a lovely gooseberry flavour  enhanced by the fragrance of elderflowers.   Now I will sometimes make the syrup specifically to create the sorbet!

In order to make the Muscat Syrup into a sorbet, you need to dilute it with some water and add some lemon juice, otherwise it will be too sweet.   That is all you need to do to make the syrup into a sorbet – except freezing it, of course.

Elderflower and Gooseberry Sorbet
Gooseberries

Equipment

Ice-cream maker  – This recipe is a breeze using an but you can still make it if you don’t have one (see instructions below)

Products from Amazon.com

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

  • Author: Tastebotanical
  • Prep Time: 20
  • Total Time: 20
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This cooling Gooseberry and Elderflower Sorbet is sweet and refreshing on a hot summer’s day.


Scale

Ingredients

Ingredients:  For the Muscat Syrup

  • 250 g green gooseberries
  • 250 g  caster sugar
  • 4 tbs water
  • 4 elderflower blooms

Ingredients:  To make the Muscat Syrup into  Gooseberry and Elderflower Sorbet

  • For 600 ml of Syrup, an additional 200 ml of water (that is, add one third quantity of water to syrup)
  • Juice of half a lemon

Instructions

Method – Muscat Syrup

  1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
  2. Take the pan off the heat and add the elderflower blooms.
  3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
  4. When cool, strain the syrup through a sieve into a jug or bowl.

Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet

  1. Dilute the syrup with water – one third water to two thirds syrup.
  2. Add juice of half a lemon.
  3. Transfer the sorbet mixture to the fridge to become thoroughly chilled.
  4. When you are ready to make the sorbet, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Keywords: gooseberry and elderflower sorbet, gooseberry, elderflower, sorbet

This recipe has been shared with:
Link up your recipe of the week

 

 

 

Products from Amazon.com

You may also like…

Elderflower Pannacotta with Muscat Syrup

Elderflower and pannacotta
Elderflower Pannacotta

Cooling Elderflower Ice-cream

"<yoastmark

Rhubarb Curd and Rose Ice-cream

Rhubarb, Rose and Cream

Mango and Lime Ice-cream

Mango
Mango and lime ice-cream

 

0

Elderflower Ice-cream

Elderflowers
Elderflower ice-cream

Elderflower Ice-cream

I make Elderflower Ice-cream using my standard ice-cream recipe.  I use this to make many different flavours of ice-cream – including Rose and Ginger and, of course, Vanilla.   Elderflower Ice-cream is one of my favourites.  It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day.

I think my Lemon Biscuits go very well with my Elderflower Ice-cream but you could serve it with fresh berries – or just on its own!

To make my Elderflower Ice-cream, I use Elderflower Cordial to add the flavour, rather than fresh elderflowers, which means that you can make this recipe at any time of the year.  However, for me, this is an early summer recipe.    I make my own home-made Elderflower Cordial and you can find the link to the recipe here.   However, there are lots of great ready-made versions available  in supermarkets now.

Products from Amazon.com

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites.

Elderflower and lemon
Elderflower ice-cream and lemon biscuits

Ingredients (for 4-6 people)
Equipment

Whisk and bowl.  This recipe is a breeze using an but you can still make it if you don’t have one (see instructions under point 8 of Method)

Products from Amazon.com

Method
  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  3. Add the Elderflower Cordial to the cream.
  4. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  8. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Elderflowers and lemon
Elderflower ice-cream and lemon biscuits

You may also like…

Lemon Biscuits

Lemon shortbread
Lemon Biscuits

Rhubarb Curd and Rose Ice-cream

Rhubarb, Rose and Cream

Mango and Lime Ice-cream

Mango
Mango and lime ice-cream

Meringues

Swiss meringues
Meringues

0

Elderflower Pannacotta with Muscat Syrup

Elderflower and pannacotta

Beautiful Elderflower Pannacotta with Muscat Syrup

Elderflower Pannacotta with Muscat Syrup

Elderflower Pannacotta

This recipe for Elderflower Pannacotta is based on one by Stevie Parle  although I make it without the addition of eau de vie and make individual pannacotta moulds rather than one big one.  Parle’s recipe suggests an accompaniment of strawberries, which do go very well with it, but I prefer to serve it with Muscat Syrup.

Creamy and light Pannacotta is a lovely summer dessert.  It is great for dinner parties as it looks beautiful, can be made in individual portions and can be made the day before.    This recipe uses fresh elderflowers to flavour the pannacotta.  If you don’t have access to these, you can make it using 2 tablespoons Elderflower Cordial instead and halving the amount of sugar to 50 g.  If you do not reduce the amount of sugar, your pannacotta will be too sweet.

Muscat Syrup
Gooseberries and elderflowers

Muscat Syrup

Muscat Syrup is a beautiful summer syrup, flavoured with gooseberries and elderflowers, which are a classic combination – both because they are in season at around the same time and because their tastes compliment and enhance each other.   The recipe for Muscat Syrup is based on one in the brilliant book “” by Geraldene Holt, which dates back to the 1980s, and is one of my favourite cookery books, beautifully designed and produced, with fantastic recipes.

My recipe also uses fresh elderflowers.  Again, if you don’t have access to these, you can substitute 2 tablespoons of Elderflower Cordial and reduce the sugar to 200 g.

Muscat Syrup and Pannacotta
Gooseberries and Elderflowers

Equipment

Muscat Syrup and Pannacotta
Gooseberries and Elderflowers

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Elderflowers and gooseberries

Elderflower Pannacotta with Muscat Syrup

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: for 4 people 1x
  • Category: Pannacotta
  • Cuisine: English

Description

This Elderflower Pannacotta, with gooseberry-flavoured Muscat Syrup is a fantastic show-stopping dessert for an early summer dinner party.


Scale

Ingredients

For the Elderflower Pannacotta:

  • 4 sheets gelatin
  • 200 ml milk
  • 400 ml double cream
  • 100 g caster sugar
  • 20 elderflowers

For the Muscat Syrup:

  • 250 g green gooseberries
  • 250 g  caster sugar
  • 4 tbs water
  • 4 elderflower blooms

Instructions

Method –   Elderflower Pannacotta

  1. Put the milk and cream into a saucepan and heat to simmering point.  Add the sugar and the elderflowers and cook gently for 10 minutes.
  2. Strain the mixture through a sieve lined with muslin or kitchen paper to remove the elderflowers.
  3. Soak the sheets of gelatin in warm water until soft.
  4. Add the softened sheets of gelatin to the infused milk and cream mixture and stir until dissolved.
  5. Pour the mixture into four dariole moulds.
  6. Put the moulds in the the fridge for at least 4 hours or, ideally, overnight until set.
  7. When ready to eat, dip the moulds briefly in a bowl of warm water,  making sure the pannacotta does not get wet.  Up-turn each of the moulds over a serving plate to release the pannacotta.
  8. I serve Elderflower Pannacotta with a puddle of Muscat Syrup on the plate (and more in a jug on the table) but any fresh summer berries such as  strawberries or raspberries are also a good accompaniment.

Method – Muscat Syrup

  1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
  2. Take the pan off the heat and add the elderflower blooms.
  3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
  4. When cool, strain the syrup through a sieve into a jug or bowl.

Keywords: elderflower pannacotta, muscat syrup, gooseberries

This recipe has been shared with:
Link up your recipe of the week

Products from Amazon.com

You may also like…

Elderflower Cordial

Elderflower cordial
Preparing to make Elderflower Cordial

Home-made Elderflower Gin

"<yoastmark

Elderflower and lemon cupcakes

Elderflower
Elderflower and lemon cupcakes

0

Elderflower Gin

Gin and elderflowers
Gin ingredients – elderflower and lemon

Elderflower Gin

Many people, including me,  use these fragrant flowers to make Elderflower Cordial but they can also be used to make beautiful floral-flavoured Elderflower Gin.  Unlike some flavoured gins, such as Rhubarb Gin, which take a number of weeks to mature before they can be drunk, Elderflower Gin is ready the next day!   It is great on its own or with a mixer, such as tonic, or with sparkling wine.

Elderflowers are a good starting point for new “foragers” as they are so widely available and easily recognisable.   They are the blossoms of the elder (Sambucus nigra) which is a small tree or shrub commonly found in woodlands and gardens throughout the UK.   The small creamy-white flowers are arranged in big clusters and bloom in late May or early June.   In autumn, they turn into purple elderberries which also have a range of culinary uses.

Elderflowers
Elderflowers

Equipment

Jam jar

Elderflower cordial
Picked elderflowers

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Elderflower gin

Elderflower Gin

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 500 ml 1x
  • Category: Gin
  • Cuisine: English

Description

Add the scent of early English summer to your cocktails with this home-made Elderflower Gin.


Scale

Ingredients

  • 6 elderflower heads
  • 1 strip peel from an unwaxed lemon
  • 1 tablespoon of caster sugar
  • 500 ml gin

Instructions

  1. Wash the elderflower heads to remove any insects.
  2. Put the elderflower heads into the jar together with the lemon peel and caster sugar.  Add the gin.
  3. Allow to infuse for 24 hours.
  4. Strain through a sieve lined with muslin or kitchen paper into a clean jar or bottle.
  5. The gin will keep for approximately one month.

Keywords: elderflower gin

Gin and elderflowers
Elderflower Gin

You may also like…

Rhubarb Gin

Bottles of rhubarb gin
Rhubarb gin

Elderflower Cordial

Elderflower cordial
Preparing to make Elderflower Cordial

Elderflower and lemon cupcakes

Elderflower
Elderflower and lemon cupcakes

 

 

 

 

0