Elderflower Vinegar

This is something we make every summer (and then we use the berries to make a hedgerow vinegar in the autumn!!) Its simply delicious and really raises any salad dressing to the next level – do give it a try!

Ingredients
1l white wine or cider vinegar
8-10 elderflower heads
Around 500g granulated sugar

Method
Firstly pick your elderflower heads – I find early afternoon when the sun has been in them to be best as they will be most aromatic (meaning they’ll have lots of pollen on them….)
Shake off any insects and then place your flower heads in a big plastic bowl and cover with the vinegar. Make sure you push the heads under with a spoon.
Leave everything to infuse, I would say at least a few days… the vinegar we made here was infusing for a month…
You’ll find your vinegar should have a strong elderflower smell… pour the vinegar through a sieve lined with fine muslin to get any last bits out of it.
Then see how much vinegar you have and weigh out half the amount of granulated sugar. (So if you have 1l vinegar you need 500g sugar)
Pour the vinegar into a large pan and bring up to a simmer, then add the sugar. Increase the heat to a gentle boil until all the sugar has dissolved…
Then pour your hot vinegar into bottles and put a lid on.
It’ll last for a good 6 months to a year.
Use it on salads, in dressings or even as a lovely elderflower vinegar shot.