20 Delicious Elderflower Recipes for Summer

Looking to add a floral twist to your summer menu? Elderflower, with its delicate and sweet aroma, is the star of the season, perfect for elevating both drinks and dishes. From refreshing cocktails to decadent desserts, we’ve gathered 20 irresistible recipes that showcase this enchanting bloom. Dive into our roundup and discover how easy it is to bring the essence of summer to your table!

Elderflower Cordial

Look no further for a sip of summer in a glass! Our elderflower cordial is like bottling sunshine, with a floral twist that’ll make your taste buds dance. Perfect for those sweltering days when you crave something refreshingly different.

Ingredients

• 2 cups fresh elderflower heads, fragrant and pesticide-free
• 4 cups granulated sugar, because sweetness is non-negotiable
• 2 lemons, zest and juice for that zesty kick
• 4 cups boiling water, to unlock all those floral notes
• 1 tbsp citric acid, for a tangy punch that balances the sweetness

Instructions

1. Gently rinse the elderflower heads under cold water to remove any tiny bugs or dirt, because nobody wants extra protein in their cordial.
2. In a large heatproof bowl, combine the elderflower heads, lemon zest, and boiling water. Cover and let steep for 24 hours to infuse that gorgeous floral flavor.
3. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean pot, squeezing out every last drop of that floral goodness.
4. Add the sugar, lemon juice, and citric acid to the pot. Heat over medium-low, stirring until the sugar completely dissolves—no graininess allowed!
5. Pour the cordial into sterilized bottles, seal tightly, and store in the fridge. It’s ready to enjoy immediately, but the flavors deepen over time.

Yield a cordial that’s a symphony of floral, sweet, and tangy notes, with a viscosity that clings lovingly to the glass. Try it mixed with sparkling water for a non-alcoholic spritzer or as a cocktail base to impress your friends.

Elderflower Champagne

Fancy a bubbly, floral sip that’s like summer in a glass? Let’s dive into the whimsical world of Elderflower Champagne, where every sip is a toast to the sunnier days ahead.

Ingredients

• 4 cups fresh elderflower heads, fragrant and pesticide-free
• 2 lbs granulated sugar, fine and crystal-clear
• 2 lemons, unwaxed and zesty
• 1 tbsp white wine vinegar, crisp and tangy
• 4.5 quarts water, filtered and cool

Instructions

1. Gently rinse the elderflower heads under cool water to remove any tiny bugs, then shake off excess water. Tip: Do this quickly to preserve their delicate aroma.
2. In a large, spotless bucket, combine the elderflower heads, sugar, thinly sliced lemons, and white wine vinegar.
3. Pour the filtered water over the mixture, stirring until the sugar dissolves completely. Tip: Use a wooden spoon to avoid any metallic tastes.
4. Cover the bucket with a clean cloth and let it sit in a warm, dark place for 48 hours. Tip: The ideal spot is around 68°F—too hot, and you’ll lose those floral notes.
5. Strain the liquid through a fine-mesh sieve into sterilized bottles, leaving about 2 inches of headspace for bubbles to form.
6. Seal the bottles tightly and store them in a cool, dark place for at least 2 weeks before opening. The longer it sits, the fizzier it gets!

Now, this effervescent elixir boasts a light, floral sparkle with a hint of citrusy zing. Serve it over ice with a sprig of mint for a refreshing twist, or mix into a cocktail for an extra floral punch. No matter how you enjoy it, it’s a celebration in every sip.

Elderflower and Lemon Drizzle Cake

Absolutely nothing whispers ‘summer’ quite like the delicate dance of elderflower and lemon in a cake that’s as breezy as your favorite sundress. This drizzle cake is here to turn your kitchen into a sunny paradise, one zesty, floral bite at a time.

Ingredients

• 1 cup unsalted butter, softened to room temperature (because nobody likes a tough butter)
• 1 1/2 cups granulated sugar, as sweet as your grandma’s compliments
• 4 large farm-fresh eggs, ready to leap into the mixing bowl
• 2 cups all-purpose flour, sifted like it’s going to a fancy ball
• 1 tsp baking powder, the unsung hero of rise and shine
• Zest of 2 lemons, for that sunshine-y kick
• 1/4 cup elderflower cordial, the secret garden in a bottle
• 1/4 cup freshly squeezed lemon juice, because bottled is a no-go
• 1/2 cup powdered sugar, for the drizzle that dreams are made of

Instructions

1. Preheat your oven to 350°F (175°C), because precision is key, and grease a 9-inch loaf pan like you’re prepping it for a slip ‘n slide.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s lighter than your mood on a Friday afternoon, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to avoid a curdled disaster.
4. Gently fold in the sifted flour and baking powder with the zest of 2 lemons, mixing until just combined to keep the texture as fluffy as a cloud.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out cleaner than your conscience after eating vegetables.
6. While the cake is baking, mix the elderflower cordial and lemon juice in a small bowl, then set aside for the drizzle.
7. Once the cake is out of the oven and still warm, poke holes all over the top with a skewer, then slowly pour the elderflower-lemon mixture over it, letting it soak in like a spa day for your cake.
8. Let the cake cool completely, then mix the powdered sugar with a tablespoon of lemon juice to create a thick drizzle, and artfully zigzag it over the top.

Delightfully moist with a crumb that’s tender enough to make you weak in the knees, this cake is a symphony of floral and citrus notes. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance, or just eat it straight from the pan—we won’t judge.

Elderflower Sorbet

Mmm, imagine a dessert that’s like a cool breeze on a hot summer day—that’s our Elderflower Sorbet for you! Light, floral, and with just the right amount of sweetness, it’s the perfect way to beat the heat or impress at your next dinner party.

Ingredients

• 2 cups of fresh elderflower blossoms, fragrant and pesticide-free
• 1 cup of granulated sugar, because we’re sweet but not too sweet
• 3 cups of cold water, as crisp as a mountain spring
• 1/4 cup of freshly squeezed lemon juice, for that zesty kick
• 1 large egg white, farm-fresh and lightly beaten (optional, for extra smoothness)

Instructions

1. In a large saucepan, combine the elderflower blossoms, sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely—about 5 minutes.
2. Remove from heat and let the mixture steep for 1 hour, covered, to infuse that gorgeous elderflower flavor.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently on the blossoms to extract all the liquid. Discard the blossoms.
4. Stir in the lemon juice. For an ultra-smooth texture, whisk in the beaten egg white until fully incorporated.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

Velvety smooth with a floral aroma that’ll transport you to an English garden, this sorbet is a showstopper served in chilled glasses or alongside a slice of lemon pound cake. Trust us, it’s the taste of summer you’ve been dreaming of!

Elderflower and Gooseberry Fool

Elderflower and gooseberry fool? More like elderflower and gooseberry fabulous! This delightful dessert is like a summer garden party in your mouth, where the tartness of gooseberries and the floral whispers of elderflower cordial dance together in creamy harmony.

Ingredients

• 1 cup fresh gooseberries, hulled and halved (those little green gems pack a punch!)
• 1/2 cup elderflower cordial (the liquid sunshine of the drink world)
• 1 1/2 cups heavy cream, chilled (because fluffiness is non-negotiable)
• 1/4 cup granulated sugar (the sweet talker of the bunch)
• 1 tsp vanilla extract (pure, because imitation is the sincerest form of flattery we don’t need)

Instructions

1. In a medium saucepan over medium heat, combine the gooseberries and elderflower cordial. Simmer for 10 minutes, stirring occasionally, until the gooseberries are soft and the mixture has thickened slightly. Tip: The gooseberries should look like they’ve had a good spa day—soft and slightly translucent.
2. Remove the saucepan from the heat and stir in the sugar until fully dissolved. Let the mixture cool to room temperature, about 20 minutes. Tip: Patience is a virtue, especially when it comes to cooling—no one likes a warm fool.
3. In a large bowl, whip the heavy cream and vanilla extract until soft peaks form. Tip: Keep an eye on your cream; overwhipping is the fast track to butter town, and we’re not making toast here.
4. Gently fold the cooled gooseberry mixture into the whipped cream until just combined. You’re aiming for a marbled effect—think of it as the dessert’s personality shining through.
5. Divide the fool among serving glasses and chill in the refrigerator for at least 1 hour before serving. Tip: This waiting period is the perfect time to practice your dessert presentation speech.

Creamy, dreamy, and just the right amount of tart, this fool is a showstopper. Serve it with a sprinkle of crushed shortbread for a textural contrast that’ll have everyone talking. Or, for a boozy twist, drizzle with a bit more elderflower cordial right before serving—because why not?

Elderflower Gin

So, you’ve decided to dabble in the art of cocktail alchemy with Elderflower Gin, huh? This floral, fragrant potion is like a summer garden party in a glass—minus the small talk and plus all the booze.

Ingredients

• 2 cups of premium gin (go for something smooth and botanical)
• 1/2 cup of elderflower cordial (the star of the show, make sure it’s lush and floral)
• 1/4 cup of freshly squeezed lemon juice (bright and zesty, none of that bottled nonsense)
• 1 cup of sparkling water (crisp and effervescent, to add that magical fizz)
• Ice cubes (plenty, because no one likes a lukewarm cocktail)
• Lemon slices and fresh elderflower blossoms for garnish (because we eat with our eyes first)

Instructions

1. In a large pitcher, combine the premium gin, elderflower cordial, and freshly squeezed lemon juice. Stir gently to marry the flavors without bruising the gin’s delicate botanicals.
2. Add the sparkling water to the pitcher, pouring slowly to preserve the bubbles. Tip: Chill your sparkling water beforehand to keep the cocktail extra refreshing.
3. Fill two highball glasses to the brim with ice cubes. The colder the glass, the slower the ice melts, keeping your drink perfectly chilled.
4. Divide the gin mixture evenly between the glasses, watching as the liquid cascades over the ice in a mesmerizing swirl.
5. Garnish each glass with a slice of lemon and a few fresh elderflower blossoms for that Instagram-worthy finish. Tip: Gently clap the elderflower blossoms between your hands before adding to release their aromatic oils.

Unbelievably refreshing, this Elderflower Gin cocktail is a symphony of floral notes and citrusy brightness, with a effervescence that dances on the tongue. Serve it at your next brunch or sip it solo on the porch—it’s versatile enough for any occasion.

Elderflower and Raspberry Jelly

Zesty and zingy, this Elderflower and Raspberry Jelly is like a summer garden party in your mouth—minus the awkward small talk. Perfect for when you want to impress your friends or just treat yourself to something delightfully wobbly and bursting with flavor.

Ingredients

• 2 cups of fresh, plump raspberries
• 1/4 cup of delicate elderflower cordial
• 1 packet (2 1/2 tsp) of unflavored gelatin, like a culinary magician’s secret
• 1/2 cup of granulated sugar, for that sweet kiss
• 1 1/2 cups of boiling water, to bring it all together

Instructions

1. In a medium bowl, sprinkle the gelatin over 1/2 cup of cold water and let it bloom for 5 minutes—it should look like a tiny, spongy island.
2. Pour the boiling water over the gelatin island, stirring briskly until it’s completely dissolved and as clear as a summer sky.
3. Stir in the sugar and elderflower cordial until the sugar has fully dissolved, creating a sweet, floral elixir.
4. Gently fold in the raspberries, being careful not to crush them too much unless you’re into that sort of thing.
5. Divide the mixture among 4 elegant glasses or molds, then refrigerate for at least 4 hours, or until set firm enough to withstand a gentle poke.

Mmm, the result? A jelly that’s a perfect balance of floral and fruity, with a texture that’s just the right amount of jiggle. Serve it with a dollop of whipped cream or a sprinkle of crushed pistachios for an extra touch of fancy.

Elderflower Syrup

Dive into the whimsical world of homemade Elderflower Syrup, where each drop is like a tiny bottle of summer magic. Perfect for sprucing up your cocktails, drizzling over desserts, or even just pretending you’re a fancy mixologist in your own kitchen.

Ingredients

• 2 cups fresh elderflower blossoms, fragrant and pesticide-free
• 4 cups granulated sugar, because sweetness is non-negotiable
• 4 cups water, as pure as your intentions
• 2 lemons, zest and juice, for that zesty kick
• 1 tsp citric acid, the secret weapon for longevity and tang

Instructions

1. Gently rinse the elderflower blossoms under cool water to remove any tiny bugs or debris, because nobody wants extra protein in their syrup.
2. In a large pot, combine water and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes. This is your syrup base, so no rushing!
3. Add the elderflower blossoms, lemon zest, and lemon juice to the pot. Bring to a gentle simmer, then immediately remove from heat. Let it steep for 24 hours, covered, to infuse all that floral goodness. Patience is key here.
4. After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean pot, pressing lightly on the blossoms to extract every last drop of flavor.
5. Stir in the citric acid, then bring the mixture to a boil over medium heat. Boil for exactly 2 minutes to ensure preservation. Watch it like a hawk to prevent boiling over.
6. Pour the hot syrup into sterilized bottles, seal tightly, and let cool to room temperature before refrigerating. Voilà, your liquid gold is ready!

Oh, the joy of uncapping a bottle of this golden elixir! The syrup boasts a delicate floral aroma with a bright citrus undertone, making it irresistible. Try it drizzled over vanilla ice cream or mixed into a sparkling water for a refreshing summer sip.

Elderflower and Mint Tea

Ever find yourself in a floral daydream, sipping on something that tastes like a garden party in your mouth? Let’s make that a reality with this Elderflower and Mint Tea, a concoction so refreshing, it’ll have you questioning why you ever settled for plain old water.

Ingredients

• 2 cups of freshly boiled, crystal-clear water
• 1 tbsp of fragrant, dried elderflowers
• 1/4 cup of vibrant, fresh mint leaves (plus a few extra for garnish)
• 1 tbsp of golden, raw honey
• 1 thin slice of zesty lemon (optional, for those who like a citrusy kick)

Instructions

1. Bring 2 cups of water to a rolling boil in a small saucepan, then remove from heat immediately to preserve the oxygen content for a smoother tea.
2. Add 1 tbsp of dried elderflowers to the hot water, letting them steep like they’re in a spa for exactly 5 minutes to extract their floral essence.
3. Gently bruise 1/4 cup of fresh mint leaves between your fingers to release their aromatic oils, then add them to the elderflower infusion.
4. Cover the saucepan and let the mint and elderflowers mingle for another 3 minutes, creating a fragrant symphony.
5. Strain the tea into your favorite mug, catching all the bits with a fine mesh sieve for a silky-smooth sip.
6. Stir in 1 tbsp of raw honey until it dissolves completely, sweetening the deal just right.
7. Float a thin slice of lemon on top if you’re feeling fancy, and garnish with a sprig of mint for that Instagram-worthy finish.

How does this tea dance on the palate? Imagine a light, floral whisper followed by a minty high-five, all rounded out with a hint of sweetness. Serve it over ice on a scorching day, or cozy up with it warm when the evening calls for a little botanical comfort.

Elderflower Cupcakes

Whisking up a storm in the kitchen has never been more delightful than with these Elderflower Cupcakes, a floral fantasy that’ll have your taste buds dancing in the spring breeze. Perfect for those who fancy a little botanical twist in their baking, these cupcakes are like a garden party in every bite—minus the need to weed.

Ingredients

• 1 1/2 cups all-purpose flour, as fluffy as a cloud
• 1 cup granulated sugar, sweet as a summer’s day
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, ready to leap into the mix
• 1/2 cup whole milk, creamy and dreamy
• 2 tbsp elderflower cordial, the star of the show with its floral notes
• 1 tsp pure vanilla extract, for that whisper of warmth
• 1 1/2 tsp baking powder, the unsung hero of rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is as light and fluffy as a well-fluffed pillow.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to avoid a curdled catastrophe.
4. Stir in the elderflower cordial and vanilla extract, mixing until the batter smells like a spring meadow.
5. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, alternating with the milk, to create a smooth batter.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for a majestic rise.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling your cupcakes are ready to shine.
8. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack, because patience is a virtue, especially in baking.

Fresh out of the oven, these Elderflower Cupcakes boast a tender crumb and a subtly floral flavor that’s as refreshing as a morning dew. Serve them with a dollop of whipped cream and a sprinkle of edible flowers for an Instagram-worthy finish that’s sure to dazzle.

Elderflower and Apple Crumble

Ready to dazzle your taste buds with a dessert that’s as whimsical as it is delicious? Our Elderflower and Apple Crumble is the perfect marriage of floral elegance and homey comfort, guaranteed to make your kitchen smell like a dream.

Ingredients

• 4 cups of crisp, tart apples (like Granny Smith), peeled and thinly sliced
• 1/2 cup of granulated sugar, for a sweet embrace
• 2 tbsp of elderflower cordial, for that floral kick
• 1 cup of all-purpose flour, the foundation of our crumble
• 1/2 cup of cold, unsalted butter, cubed for perfect crumbly texture
• 1/2 cup of brown sugar, for a deep, caramel-like sweetness
• 1 tsp of cinnamon, for a warm spice note
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, toss the thinly sliced apples with granulated sugar and elderflower cordial until evenly coated. Let it sit for 10 minutes to macerate, enhancing the flavors.
3. Transfer the apple mixture into a baking dish, spreading it out evenly for uniform cooking.
4. In another bowl, combine flour, brown sugar, cinnamon, and salt. Add the cubed butter and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs. Tip: Keep the butter cold for a flakier topping.
5. Sprinkle the crumble mixture evenly over the apples, covering them completely for that iconic crumble look.
6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and avoid a messy oven.
7. Let it cool for 10 minutes before serving to allow the flavors to meld beautifully. Tip: Serve warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Now, this Elderflower and Apple Crumble isn’t just a dessert; it’s a conversation starter. The floral notes of elderflower elevate the humble apple crumble to something truly special, while the buttery, crunchy topping provides the perfect contrast to the soft, fragrant apples beneath. Try serving it at your next dinner party and watch as your guests marvel at your culinary prowess.

Elderflower and Honey Ice Cream

Just when you thought ice cream couldn’t get any more dreamy, along comes this elderflower and honey concoction to prove you wrong. It’s like summer decided to throw a party in your mouth, and everyone’s invited—especially your sweet tooth.

Ingredients

• 2 cups of heavy cream, as lush as a cloud
• 1 cup of whole milk, creamy and comforting
• 3/4 cup of wildflower honey, dripping with sunshine
• 1/4 cup of elderflower cordial, floral and fragrant
• 5 large egg yolks, golden and rich
• 1/4 tsp of fine sea salt, to make the flavors pop

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and honey. Warm over medium heat until the honey dissolves completely, about 3 minutes—no boiling, unless you’re into scrambled cream.
2. In a separate bowl, whisk the egg yolks until they’re as smooth as your pick-up lines. Slowly drizzle in the warm cream mixture, whisking constantly to avoid curdling.
3. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 8 minutes. Tip: If you can draw a line through the custard on the spoon, it’s ready.
4. Strain the custard through a fine-mesh sieve into a clean bowl to catch any ambitious egg bits. Stir in the elderflower cordial and sea salt.
5. Cover and chill the mixture in the refrigerator until it’s as cold as your ex’s heart, at least 4 hours or overnight.
6. Churn in your ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency. Tip: If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until set, about 4 hours.
7. Transfer to a lidded container and freeze until firm, about 2 hours. Tip: For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

Now, this isn’t just any ice cream—it’s a velvety, floral symphony with a honeyed backbone that’ll have you swooning. Serve it atop a warm shortbread cookie or with a drizzle of extra honey for that ‘I-made-this-myself’ glow.

Elderflower and Prosecco Cocktail

Who knew that sipping on sunshine could be this easy? Our Elderflower and Prosecco Cocktail is like a bubbly hug from your favorite aunt—unexpectedly delightful and impossible to resist. Perfect for those days when water feels too basic and your soul craves a little sparkle.

Ingredients

• 1 cup chilled Prosecco (the kind that whispers sweet nothings to your taste buds)
• 1/4 cup elderflower cordial (a floral symphony in a bottle)
• 1/2 cup sparkling water (for that extra fizzy high-five)
• Ice cubes (as many as your heart desires, because no one judges here)
• Thinly sliced lemon (for a citrusy wink)
• Fresh mint leaves (a green confetti celebration)

Instructions

1. Grab your most festive glass—this cocktail deserves a stage.
2. Fill the glass halfway with ice cubes, because we’re keeping things cool.
3. Pour the elderflower cordial over the ice, letting it waterfall like liquid gold.
4. Top it off with Prosecco, watching the bubbles dance like they’re at a summer party.
5. Add a splash of sparkling water for that extra effervescence—think of it as the cocktail’s encore.
6. Garnish with a slice of lemon and a few mint leaves, because we eat (and drink) with our eyes first.
7. Give it a gentle stir, marrying all the flavors without bruising the Prosecco’s ego.

And just like that, you’ve crafted a cocktail that’s as refreshing as a dive into a pool on a hot day. The elderflower and Prosecco play a duet of sweet and bubbly, while the lemon and mint add a crisp, herbaceous finish. Serve it at your next brunch and watch as your friends suddenly remember why they keep you around.

Elderflower and Strawberry Pavlova

Kickstart your summer dessert game with this whimsical twist on a classic pavlova, where the delicate whispers of elderflower meet the bold, juicy punch of strawberries. It’s like a garden party in your mouth, and everyone’s invited!

Ingredients

• 4 large, farm-fresh egg whites at room temperature
• 1 cup of superfine sugar, as fine as your patience waiting for this dessert to set
• 1 tsp of pure vanilla extract, because imitation is the sincerest form of flattery but tastes terrible
• 1 tsp of white vinegar, to keep things light and airy
• 1 tbsp of cornstarch, the unsung hero of crisp meringues
• 1 cup of heavy cream, whipped to soft peaks like clouds at sunset
• 1 tbsp of elderflower cordial, for that floral sophistication
• 1 pint of ripe strawberries, hulled and sliced, because red is always in fashion

Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. This is your meringue’s runway.
2. In a squeaky-clean bowl, beat the egg whites until stiff peaks form. Tip: Any grease will sabotage your peaks, so no shortcuts on cleanliness.
3. Gradually add the sugar, a tablespoon at a time, beating well after each addition. The mixture should become glossy and thick, like a high-end hair conditioner.
4. Gently fold in the vanilla extract, vinegar, and cornstarch with a spatula. Think of it as tucking your meringue into bed.
5. Spoon the mixture onto the prepared baking sheet, shaping it into a circle with a slight well in the center. This is where the magic (and cream) will pool.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringue cool inside for another hour. Patience is a virtue, especially in baking.
7. Whip the heavy cream with the elderflower cordial until soft peaks form. Spread this over the cooled meringue, then top with the sliced strawberries.

Unleash this beauty onto your table and watch as the crisp shell gives way to a marshmallowy center, all while the strawberries and elderflower cream dance in harmony. Serve it on a sunny porch for maximum effect, or just eat it straight from the baking sheet—we won’t judge.

Elderflower and Cucumber Salad

Dare to dive into a salad that’s as refreshing as a dip in the pool on a scorching summer day? Our Elderflower and Cucumber Salad is here to whisk your taste buds away on a floral, crunchy adventure, proving that salads can indeed be the life of the party.

Ingredients

• 2 large, crisp English cucumbers, thinly sliced
• 1/4 cup elderflower cordial, sweet and floral
• 2 tbsp fresh lemon juice, zesty and bright
• 1 tbsp rich extra virgin olive oil
• 1/4 cup fresh mint leaves, roughly chopped for a burst of freshness
• 1/2 tsp flaky sea salt, for that perfect crunch
• 1/4 tsp finely ground black pepper, to add a subtle kick

Instructions

1. In a large mixing bowl, combine the thinly sliced cucumbers and elderflower cordial, gently tossing to ensure each slice is lightly coated.
2. Add the fresh lemon juice and extra virgin olive oil to the bowl, mixing well to blend the flavors evenly.
3. Sprinkle in the roughly chopped mint leaves, flaky sea salt, and finely ground black pepper, tossing the salad gently to distribute the ingredients without bruising the mint.
4. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together beautifully.
5. Serve immediately, or for an extra chill, refrigerate for up to 30 minutes before serving to enhance the refreshing qualities of the dish.

Just imagine the crisp texture of the cucumbers playing off the floral sweetness of the elderflower, with each bite offering a zesty kick from the lemon and a fresh finish from the mint. Serve this salad alongside grilled fish or as a standalone dish to impress at your next brunch.

Elderflower and Peach Compote

Unbelievably, this elderflower and peach compote is like summer in a bowl, and it’s here to make your taste buds do a happy dance. With its floral whispers and peachy keen vibes, it’s the kind of dish that’ll have you pretending you’re picnicking in an orchard, even if you’re just in your PJs.

Ingredients

• 2 cups ripe peaches, peeled and diced (think juicy, sun-kissed perfection)
• 1/4 cup elderflower cordial (the floral, fragrant star of the show)
• 1 tbsp fresh lemon juice (for that zesty zing)
• 1/2 cup granulated sugar (because sweetness is non-negotiable)
• 1/2 tsp vanilla extract (the secret whisper of warmth)

Instructions

1. In a medium saucepan, combine the diced peaches, elderflower cordial, lemon juice, and granulated sugar over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble away for about 15 minutes, stirring occasionally, until the peaches are soft and the liquid has thickened slightly. Tip: Keep an eye on the heat to prevent sticking.
3. Remove the saucepan from the heat and stir in the vanilla extract. Let the compote cool for 5 minutes. Tip: The vanilla adds depth, so don’t skip it.
4. Transfer the compote to a bowl or jar and let it cool to room temperature before serving. Tip: It thickens as it cools, so patience is key.

Kick your breakfast game up a notch by dolloping this compote over Greek yogurt or pancakes. The texture? Lusciously chunky with a syrup that’s just the right side of sticky. The flavor? A floral, peachy dream that’s begging to be spooned over everything.

Elderflower and Vanilla Panna Cotta

Whisking your way into dessert heaven just got easier with this dreamy Elderflower and Vanilla Panna Cotta. It’s like a cloud and a flower garden had a delicious baby, and you’re invited to the taste-test party.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup whole milk (creamy and rich)
• 1/4 cup elderflower cordial (floral and sweet)
• 1 vanilla bean (fragrant and speckled)
• 1/4 cup granulated sugar (fine and sparkling)
• 2 1/4 tsp powdered gelatin (unflavored and precise)
• Pinch of salt (just a whisper)

Instructions

1. Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the pod for extra flavor.
2. Heat the mixture over medium heat until it’s just about to simmer (you’ll see tiny bubbles around the edges), then remove from heat. Steep for 30 minutes to infuse the vanilla.
3. After steeping, remove the vanilla pod. Sprinkle the gelatin over the elderflower cordial in a small bowl and let it bloom for 5 minutes.
4. Return the cream mixture to low heat, add the sugar and salt, stirring until dissolved. Don’t let it boil.
5. Stir in the bloomed gelatin mixture until completely dissolved, about 2 minutes.
6. Strain the mixture through a fine-mesh sieve into a jug to ensure it’s silky smooth.
7. Divide the mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set.

Mmm, the panna cotta should wobble like a happy jelly on a trampoline. Serve it with a drizzle of elderflower cordial or fresh berries for a burst of color and flavor that’ll make your taste buds sing.

Elderflower and Blackberry Pie

Venture into the realm of rustic desserts with this Elderflower and Blackberry Pie, where the floral whispers of elderflower meet the bold, juicy punch of blackberries in a buttery, flaky crust that’s begging to be devoured. It’s the kind of pie that makes you want to write home about—or at least post a drool-worthy Instagram story.

Ingredients

• 2 cups all-purpose flour, sifted for cloud-like lightness
• 1 cup unsalted butter, chilled and cubed into tiny, pea-sized pieces
• 1/2 cup ice-cold water, because warmth is the enemy of flaky crust
• 3 cups fresh blackberries, plump and bursting with summer
• 1/2 cup granulated sugar, for that sweet, sweet embrace
• 1/4 cup elderflower cordial, the secret floral weapon
• 1 tbsp cornstarch, to thicken the berry juices into a luscious sauce
• 1 egg, beaten, for that golden, glossy finish

Instructions

1. Preheat your oven to 375°F (190°C), because precision is key to pie perfection.
2. In a large bowl, mix the sifted flour and cubed butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold to ensure a flaky crust.
3. Gradually add the ice-cold water, stirring until the dough just comes together. Overworking the dough is a no-no.
4. Divide the dough in half, roll out one half to fit your pie dish, and gently press it in. Save the other half for the top.
5. In another bowl, toss the blackberries with sugar, elderflower cordial, and cornstarch until evenly coated. Let it sit for 10 minutes to macerate.
6. Pour the blackberry mixture into the pie crust, then roll out the remaining dough and place it over the filling. Crimp the edges to seal and cut a few slits on top for steam to escape.
7. Brush the top with beaten egg for a golden finish, then bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Zesty and vibrant, this pie is a symphony of textures—crispy crust, juicy berries, and a floral hint that’ll have everyone asking for seconds. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast, or enjoy it cold the next day (if it lasts that long).

Elderflower and Lime Cheesecake

Daring to dive into the world of desserts that dance on the palate with floral and citrusy notes? This Elderflower and Lime Cheesecake is your ticket to a blissful bite that’s as refreshing as a summer breeze and as indulgent as a midnight snack raid.

Ingredients

• 1 1/2 cups graham cracker crumbs, finely ground like beach sand under your toes
• 1/2 cup unsalted butter, melted to a golden pool of richness
• 24 oz cream cheese, softened to room temperature for a silky smooth texture
• 3/4 cup granulated sugar, as sweet as your grandma’s compliments
• 3 large eggs, farm-fresh and ready to bind your dreams into reality
• 1/2 cup sour cream, adding a tangy twist to the tale
• 1/4 cup elderflower cordial, the floral whisper in this dessert’s ear
• Zest and juice of 2 limes, for a citrusy punch that packs a flavorful punch
• 1 tsp vanilla extract, the classic flavor that never goes out of style

Instructions

1. Preheat your oven to 325°F (163°C), because precision is the secret ingredient.
2. Mix the graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create your crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 3 minutes. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
4. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, elderflower cordial, lime zest, lime juice, and vanilla extract until the mixture is homogenous.
5. Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to keep the cheesecake creamy.
6. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours, or overnight, to set completely.

Just when you thought cheesecake couldn’t get any better, this one comes along with its floral elegance and zesty zing. Serve it chilled with a drizzle of elderflower cordial or a sprinkle of lime zest for an extra pop of flavor and color that’ll make your guests swoon.

Elderflower and Almond Biscuits

Ready to elevate your biscuit game with a floral twist that’ll make your taste buds dance? These Elderflower and Almond Biscuits are the perfect blend of nutty, sweet, and downright delightful, promising to be the star of your next tea party or a sneaky midnight snack.

Ingredients

• 1 cup all-purpose flour, sifted for that cloud-like lightness
• 1/2 cup almond flour, packed with nutty goodness
• 1/2 cup granulated sugar, because life’s too short for unsweetened biscuits
• 1/4 cup unsalted butter, cold and cubed for flaky perfection
• 2 tbsp elderflower cordial, for a floral punch that sings
• 1 large egg, farm-fresh and ready to bind
• 1/2 tsp baking powder, the unsung hero of rise
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), because patience is a virtue, especially in baking.
2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Tip: Sifting the flour twice ensures an extra tender biscuit.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Tip: Keep it chilly for the flakiest results.
4. Whisk the elderflower cordial into the egg, then pour this liquid gold into the dry ingredients. Stir until just combined—overmixing is the enemy of fluffy biscuits.
5. Roll the dough into 1-inch balls, placing them 2 inches apart on a parchment-lined baking sheet. Gently flatten each with the back of a spoon.
6. Bake for 12-15 minutes, or until the edges are just golden. Tip: They’ll firm up as they cool, so resist the urge to overbake.

How about serving these fragrant, crumbly delights with a dollop of clotted cream and a drizzle of extra elderflower cordial? The floral notes paired with the almond’s richness create a symphony of flavors that’s nothing short of magical.

Conclusion

Unlock the essence of summer with these 20 delightful elderflower recipes that promise to refresh and inspire your seasonal cooking. From cocktails to desserts, there’s something for every home cook to explore. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.