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The season is nearly here (or perhaps it already is where you are). Lots of people make elderflower champagne but I would recommend making elderflower syrup. This is a lot more concentrated so it lasts for ages (I am still drinking last year's batch). I also found that it makes a very refreshing hot drink as well. For details of how I make mine, have a look at this webpage.

I usuall y freeze some in plastic bottles just to make sure I always have some...

I like your website Jeremy. Just been having a giggle about life in la belle France. And then a giggle over the photos of the meals you've been served in various countries.

Sorry completely forgotten what this thread was about!

Ah, the joys of the internet... :-)

oh elderflowers, right OK. Yes I'm going to make some cordial or something this year for the first time!

I am trying to use up last year's syrup before the new season begins. I made a cake today and used the syrup instead of sugar or eggs. Wow, it was delicious! Versatile stuff, elderflower syrup!

last year we saved the lemons from maiking it and froze them to use in drinks, very very nice.

I had heard people raving about elderflower fritters so I made some on Sunday. The batter was fine, the smell of the fresh elderflowers was wonderful - but the fritters themselves were, well, just like little pancakes on elderflower stalks. No flavour from the petals at all. What might I have done wrong? (Perhaps best to stick to what I might have done wrong regarding the production of elderflower fritters).