The tart red, purple or black fruit of the elder tree. Elderberries can be eaten raw but their slight sourness makes them better suited to cooking in jams, pies or in wine. The creamy white, honey– scented flowers are also edible and can be used to flavour cordials or sorbets, they can be infused in tea, used as decoration in salads or dipped in batter and deep–fried. As they are in season at the same time as the gooseberry, they are often cooked together.
Recipe by Lotte Duncan