For an all-too-brief period, our elderflower tree bursts into glorious white blooms. Then, they are gone. Making hay while the sun shines, last Sunday, Joshua and I waded through the long grasses. I created enough of a track for him to follow through, with the grass towering over the little fellow. 80 heads were picked, before we headed home.
That is enough for 20 litres of elderflower champagne. Currently, it sits in a bucket with the lid resting on top, thus allowing bubbles to escape. I’ve also been making three litres of cordial, which is already drinkable and was bottled up on Monday. I traded a small bottle with one of the earth mums here, M. I received tomato plants in return, which are now planted, caned and should be dripping with red fruit just after I return from Greece in August. Anyhow, M reckons the cordial is delicious.
The flowers will still be blooming next week, allowing for a second batch of both drinks. Next up, nettle beer and elderflower ice cream, made from the cordial.