By Rosemary Jameson from Jam Jar Shop and Jam On The Hill.
“This is so easy but will liven up your summer salads no end,” says Rosemary.
Ingredients
* 10-15 elderflower heads
* 1 pint white wine vinegar
Method
1 Pick the heads when in full bloom and snip flowers from the stalks. Discard any insects!
2 Pack flowers into a clean jar then pour the vinegar over. Close, and leave in a sunny place for 2-3 weeks.
3 When ready, strain through muslin and decant vinegar into bottles. Seal, and store in a dry, dark cupboard.
“Elderflower vinegar is delicious as a salad dressing mixed with a light oil, or try it as a drink – use like cordial diluted with sparkling, iced mineral water. Stupendous!”
Rosemary Jameson
