There’s a moment in late spring, just as the hedgerows begin to hum with bees and the evenings stretch deliciously long, when the elder trees burst into bloom. Clouds of tiny, cream-coloured flowers dust the countryside with a scent that’s unmistakable, somewhere between honey, citrus, and wild summer magic.

At Ground Up Cookery School, elderflower marks the start of summer in the foraging seasons. It’s one of the most generous, easy to identify plants, and one of the most versatile. From cordial to vinegar, panna cotta to fritters, elderflower brings a floral brightness to both sweet and savoury dishes. But for us, nothing captures its ephemeral joy quite like homemade elderflower champagne.

Where to Find Elderflower (and How to Forage It Responsibly)

Elder (Sambucus nigra) grows abundantly along lanes, in hedgerows, on scrubby ground and woodland edges throughout the UK. You’ll recognise its large, lacy flower heads and distinctive scent in May and June.

Top foraging tips:

• Choose flowers on a dry, sunny day, when their scent is strongest.

• Only take what you need—no more than a third from any one tree.

• Avoid low flowers (dogs!) and those close to busy roads.

• Shake off insects gently, but don’t wash the blooms—you’ll lose the natural yeasts needed for fermentation.

To learn more about year round foraging join us on one of our Wild Food Foraging & Cookery Events.

Elderflower Champagne Recipe
Light, sparkling and slightly wild. Naturally fermented and full of character.

Ingredients (makes about 6 litres):

• 10–15 elderflower heads (fresh, not turning brown)

• 1 lemon, sliced

• 750g sugar

• 2 tablespoons white wine vinegar

• 6 litres cold water

Optional: A handful of raisins or purchased yeast to help kickstart fermentation.

Method:

1. Clean your containers. Use sterilised fermentation safe buckets or bowls and bottles.

2. Combine ingredients. In a large bowl or bucket, mix the water, sugar, vinegar and lemon slices. Stir until the sugar dissolves.

3. Add the elderflowers. Shake off any bugs, remove most of the stems (they can be bitter), and add the flowers to the liquid.

4. Cover loosely. Use a cloth or lid that allows air in but keeps insects out. Leave at room temperature for 24–48 hours.

5. Check for bubbles. Once you see fizz (from wild yeasts), strain the liquid through muslin or a clean cloth into sterilised bottles (plastic or swing-top glass).

6. Bottle & monitor. Seal and store in a cool place. Check bottles daily for pressure buildup. After 1–2 weeks, it should be gently sparkling and ready to drink.

Optional:

1. Wine. Let it ferment beyond the fizzy stage to make a fantastic wine, similar to a Chenin Blanc, crisp, a little dry but still with the wonderful aromas of elderflower.
2. Keep the solids. The elderflower heads, lemon rind and yeasty flavours once dried and blended with caster sugar until fine, create the most amzing elderflower champagne icing sugar. Amazing on lemone drizzle cake or in meringues or shortbread.
3. When the wine gets a little sour turn it into vinegar. Great on fries, white fish, drizzled on hot roast vegetables straight out of the oven or even in a vinaigrette - Waste nothing!

Caution: Natural fermentation can be unpredictable. Open bottles slowly and store in the fridge once fizzy to prevent explosions!

Beyond Champagne: What Else Can You Do With Elderflower?

• Elderflower vinegar: infuse the blossoms in white wine vinegar for salad dressings.

• Elderflower fritters: dip whole heads in batter and fry.

• Fermented elderflower honey: mix raw honey with flowers for a probiotic-rich preserve.

• Elderflower ice cream or sorbet: subtly floral and refreshing.

Why We Love It

At Ground Up Cookery School, elderflower isn’t just an ingredient it’s a symbol of what’s possible when you begin to see the wild edges of your world differently. It’s the scent of a hedgerow walk, the fizz of early summer, and the joy of transforming something foraged into something unforgettable.

Whether you’re new to foraging or looking to deepen your seasonal kitchen skills, our fermentation and wild food workshops offer a chance to reconnect with the land and the magic in your glass.