ADAPT recipe for June

The elderflowers will be coming out any day so here are two of my favorites:

Elderflower 'Champagne' (John Seymour)

12 heads of elderflowers (in full bloom & scent picked on a hot day)
0.7 kg white sugar
1 lemon
2tbsp white wine vinegar

Put blooms in a bowl with juice of lemon. Cut up rind and add (minus white pith). Add sugar, vinegar, 4.5 litres water and leave for 24 hours. Strain liquor into screw-top bottles, leave for a fortnight. Don't add yeast, the weak yeasts on the flowers are enough. Drink within 3 weeks.

Elderflower fritters with Gooseberry puree

4 sprigs elderflowers
3 oz wholewheat flour
Pinch salt
2 eggs
1 tblsp olive oil
6 tblsp dry white wine

Put flour & salt in bowl, make a well in centre & beat in the eggs, Beat in the oil & wine to make a fairly thick batter.
Deep fry the fritters until golden brown, drain on kitchen paper.
Serve with gooseberry puree.

Gooseberry puree

450 g green gooseberries
6tblsp white wine
1 elderflower sprig
2 tblsp honey

Cook gooseberries, wine and elderflower in a pan over a low heat for 15 mins. Rub through a sieve, stir in honey

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