If you’ve never tried elderflower, do your best to seek some out. Elderflower syrup is the most common way to use the delicate blossoms but they also make a lovely addition to cakes, cookies, and some savoury dishes.
While cordial is classic and should be made every spring, elderflower popsicles are another delicious way to enjoy these fragrant blossoms. A hint of fresh ginger adds a slightly spicy twist here.
Lemon and elderflower is a classic combination, and for good reason. They play off each other and the lemon sets off a floral flavour that might be too subtle on its own. These end up tasting a bit like a frozen elderflower lemonade, and if you don’t have quite enough space in your popsicle moulds, it’s a tasty drink too.
Ingredients
Ingredient Notes and Substitutions
- Elderflower: only the blossoms. The green stem is poisonous and adds a bitter flavour. See some notes below on collecting the blossoms – I imagine dried could be used for this recipe, but haven’t tried it, and would recommend halving the amount.
- Honey: a mild honey is best, like blossom. Use maple syrup for a vegan option. A lighter-coloured syrup will be better as it won’t overpower the delicate flavours.
- Lemon: you need the zest here so go for organic and unwaxed if possible.
- Ginger: a little fresh ginger makes all the difference here – it’s strained out, so no unpleasant bits. Don’t substitute dried ginger.
Step by Step
Step 1: add the elderflower blossoms, lemon zest, and ginger into a bowl.
Step 2: cover with the water and steep for ten minutes.
Step 3: strain and stir in the honey and lemon juice.
Step 4: pour into popsicle moulds and freeze until solid.
Recipe Notes
Try to gather in the morning and look for flowers with lots of pollen on them, as the pollen is where the flavour comes from. If you’re not certain, be sure to ask, as there are a handful of flowering bushes that look similar to elderflower.
When collecting the blossoms, make sure you leave plenty for the bees and so that there are elderberries in high summer. They’re just as delicious as the flowers and, in any case, it’s always a good idea to just take a little when you’re gathering wild foods.
If you don’t have popsicle moulds, reusable muffin liners or paper cups work well. No popsicle sticks? Use spoons!
Newsletter
More Edible Flower Recipes
Lemon Elderflower Cake
Honey Lilac Syrup
Lilac Lemonade
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Lemon Elderflower Popsicles
Ingredients
- 1 large head of elderflower blossoms only*
- Zest of two lemons
- 1 teaspoon fresh ginger grated
- 1 litre water freshly boiled
- Juice of three lemons ~⅓ cup
- 60 ml honey or maple syrup
Instructions
- Place the elderflower, lemon zest, and ginger into a large heat-safe bowl. Stir in the boiling water, and steep for 10 minutes.1 large head of elderflower, Zest of two lemons, 1 teaspoon fresh ginger, 1 litre water
- Strain the blossoms and zest out, then add the lemon juice and honey and stir to combine. Set aside to cool to room temperature.Juice of three lemons, 60 ml honey or maple syrup
- Pour into popsicle moulds and add a small spoon or stick, then freeze for at least four hours before serving.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was first published in June 2018. It has been updated most recently as of June 2021.
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