ELDERFLOWER CORDIAL: Ingredients: 20 elderflower heads; 1 lemon (sliced); 2tsp citric acid; 3 1/2lb sugar; 2 1/2 pints boiling water. Put all the dry ingredients into a clean pan. Pour boiling water over. Stir until sugar is dissolved. Skim. Cover with a cloth or lid. Stir twice daily for five days. Strain through muslin and bottle. The cordial can be frozen in plastic bottles (leave space for expansion). Fresh cordial can be refrigerated for up to two weeks. Dilute with water, sparkling mineral water or lemonade and serve with slices of lemon and sprigs of mint. Diluted, this can be made into a refreshing sorbet.

ELDERFLOWER 'CHAMPAGNE'(non-alcoholic): Ingredients: 6 heads of elderflowers; 1 1/2lb caster sugar; 2tbsp of white wine vinegar; 1 lemon (rind and juice); 1 gallon of boiling water. Place the elder blossoms in a large container. Sprinkle over the sugar, wine vinegar and lemon juice and rind. Add a gallon of boiling water, stir gently, then leave for 24 hours, covered with a clean cloth. Strain the infusion into sterilised bottles and seal. Plastic corks are best. Leave the "champagne" to settle for two weeks before drinking, storing the bottles in a cool place. By then, it should be clear and sparkling.

Elderflower Wine

3 pints elder flowers (stems removed),3 gallons water,10 pounds sugar,
2 pounds raisins,Juice of 3 oranges,Juice of 1 lemon,1 pkg wine yeast

Wash and drain elder flowers and put in primary fermentor.
Make a syrup of water and sugar, pour it hot over elderflowers, cover and allow to cool.
Mix orange and lemon juice with the yeast, add the liquid, cover and let stand for 10 days.
Strain and add the raisins.
Cover and let stand for 4 months.
Bottle the wine and store in a dark place for 6 months before using.