A recipe from Penny Dalrymple-Smith

All sorts of delicious pairings go with this summery vinegar. It is especially good used in salad dressings and mixed with honey to serve on strawberries.

Fill a jar loosely with elderflowers, and then top up with cider vinegar. Leave in a sunny place for 3-4 days. Decant through a sieve lined with muslin. Using a strainer, pour back into the vinegar bottles. Keep in the fridge or a cool dark spot.