Infusing one or two elderflower heads in a jar of honey gives it a wonderfully delicate floral flavour almost instantly.
It's delicious drizzled over yoghurt, or served with rhubarb crumble made with a splash of elderflower cordial.
Makes: 1 jar
Ingredients
• 1 jar of good-quality honey
• 1–2 freshly picked elderflower heads
Method
On a warm, dry, sunny day, pick one or two elderflower heads. Gently shake them to remove any insects or debris. Do this outdoors so the tiny insects can simply move on to another flower. Do not wash the flower heads, as this will wash away their fragrant pollen.
Submerge the elderflower heads in the honey and leave them to infuse. After about an hour, the honey will already have taken on the delicate floral flavour of early summer. You can leave the flowers in for a stronger flavour, then remove them before serving if you prefer
