Unlike its better-known cousin, elderflower cordial, this floral infusion is made by steeping the delicate white blossoms of Sambucus nigra in hot water. The result is a light, fragrant brew with honeyed floral notes, reminiscent of warm June days and hedgerows in full bloom.
 
Elderflower has long been prized in European herbal medicine for its immune-supporting properties. Traditionally, it has been used to ease seasonal allergies and colds, but most drinkers enjoy it simply for its refreshing, delicate taste.

How to serve

Fresh elderflowers are at their best in early summer. Pick them in the morning when the blooms are full. Steep 3-4 flower heads in hot (not boiling) water at 85 C for five minutes. If using dried elderflowers, allow a teaspoon per cup. Delicious on its own or with a slice of lemon.

Where to buy

Elderflowers are best foraged in June, but G. Baldwin & Co sells dried elderflower at £4.09 for 25g
(020-7703 5550; www.baldwins.co.uk)

Jonathon Jones tastes tea and exports English-grown tea worldwide.