Elderflower, Lemon & BlackBerry Cocktails

Growing up in rural Australia and living off the land, I was taught from a young age to forage and use what nature provides. Depending on the season, I have fond memories of days in the bush collecting giant wild mushrooms or picking juicy fat blackberries and fruit to bring home and use in honest home cooking. Whilst I now no longer live in the countryside, nor Australia, I still hold these values close to me, and get excited when I discover a new wild ingredient I can utilize in recipes. 

The Elderflower Tree is in full bloom now and I recently discovered they grow in abundance all around the UK. The tiny buds have a slightly musky scented taste, slightly reminiscent of lychee fruits, and can be used to flavour a number of drinks and cakes. 

After spending an afternoon picking the sweet smelling flowers, I went and found a recipe online to make up my own elderflower cordial syrup. You can find the recipe I used at The Graphic Foodie. This recipe was perfect for me because I didn’t have any citric acid on hand, and it was very easy and concise to follow. I now have enough to enjoy for the summer in drinks, cocktails, and recipes. Here is just one cocktail recipe I whipped up to make the most of the wonderful Elderflower Cordial.