Our hedgerows are a delightful source of goodies to forage during June and July. The elder tree is such a gift in both late spring / early summer and autumn with its fragrant blossoms and robust immune boosting berries.
I collected elderflower blossoms and wild rose petals, both were made into syrups together and separately. When the elderflower season finished, I turned my attention to the often overlooked Meadowsweet. With these blossoms I added a few honeysuckle and wild dog rose petals along with some lemons.
I ended up with the delicate delicious syrups to make sorbets with. Some locally grown gooseberries made the perfect accompaniment. Also raspberries were used with the elderflower and rose. Beautiful pinks! Sorbets are so easy to make and of course are also vegetarian and if you don’t add egg white, also vegan.
Enjoy nature’s gifts and always forage with care, taking only what you need. Tread gently wherever you go.
Karima Rebecca Powell Artist 