This recipe is a little different for me. I’m generally a baker of things for lunchboxes, or a cooker of things for weeknight dinners, but it’s getting all springtime-sunny down here in Melbourne, so I thought I’d get creative and make something seasonally sweet and fresh.
Now, Elderflower is a flavour that tends to divide people. I love it’s delicate nature, but some people find it too floral, and I get that. This is why I’ve paired it with apple and berries in this recipe. It rounds out the taste and makes a little less off-with-the-flower-fairies.
These jellies are best eaten outdoors, under a jasmine vine, or a rambling rose. How’s that for a serving suggestion?