Elderflowers are appearing and their smell is special. Elderflowers and lilac blossom tell us that summer is close. As with making elderflower cordial, the sprigs must be in full bloom but not turning brown, picked on a warm day when there has been no rain for the last two days and on no account wash the elderflowers as this would not only take away their flavour but also water down the vinegar.

Elderflower vinegar is brilliant used in salad dressings. It can also be poured over strawberries, served as a cordial and even used in cocktails.

5 elderflower sprigs

350ml white wine or cider vinegar

Give the elderflower sprigs a good shake and inspect them for ‘foreign bodies’ and any dead flowers. Either just remove the thicker stalks or take the flowers off their stalks and put them into a kilner jar.

Fill the jar up with vinegar (keeping the vinegar bottle) and close it. Keep in a cool dark place for two weeks to infuse.

Strain through a double layer of muslin and return the liquid to the vinegar bottle.

The vinegar will keep in the fridge for several months.

A more complex vinegar can be made by adding herbs – thyme, summer savory, chive flowers – to infuse with the elderflowers and black peppercorns too.