Elderflower Delight


Nicola made this on Friday and by and large used a recipe from River Cottage Handbook No.7: Hedgerow.  It might seem a bit complicated but it was relatively straightforward and tastes fantastic.  So, the elderflowers are still out, give a go!

elderflower delightIngredients

    • 20g of gelatine leaf
    • 700g of granulated sugar
    • 2 lemons, juiced
    • 400ml of water
    • 130g of cornflour
    • 30g of icing sugar
    • About 20 elderflower headsPicture8



    • Put the gelatine in a bowl of water to soften.
    • Use a fork to remove the individual elderflowers from the heads and wrap them in some muslin; tie the end closed with some string.Picture7
    • Add the water, sugar and lemon juice to a saucepan with a heavy bottom
    • Heat the mixture over a gentle heat and stir occasionally until the sugar has dissolved.
    • Leave the mixture to cool.


    • Mix 100g of the cornflour  with 300ml of water until you get a smooth consistency.
    • Add this to the mixture in the heavy bottomed saucepan and stir until well mixed.
    • Put the saucepan back over a low heat.
    • Squeeze out the gelatine leaves to get rid of an excess water and add them to the mixture.
    • Gently stir with a whisk until the gelatine has dissolved.
    • Slowly bring the mixture to the boil and simmer for 10 minutes or so.  Keep stirring so the mixture doesn’t stick to the pan.
    • Hang the muslin bag of elderflowers in the mixture and simmer for another 15 minutes or so, again stirring continuously.


    •  From time to time, give the bag a squeeze with a wooden spoon to release more of the elderflower fragrance.


    • Once the mixture becomes gloopy leave it to cool.
    • Mix the rest of the cornflour with the icing sugar.
    • Line a 8 inch baking tray with parchment paper and coat with some of the cornflour and icing sugar.
    • Take the elderflowers out of the mixture and slowly pour the mixture into the baking tray.


    •  Leave in a cool place for a couple of hours and then transfer to the fridge for a few hours.
    • Cut the set mixture into cubes and dust with the cornflour and icing sugar.

    About Gary

    Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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