Locally grown soft fruit is not quite ready yet, and cherries, apples, plums and pears are a long way away. But here’s something you can forage for around the perimeter of most orchards or back gardens right now:
250 g fresh and ripe Elderflower
1 l water
1 kg sugar
1 unwaxed lemon
1 tblsp citric acid or lemon juice
Mix sugar and water, bring it to the boil. Let it cool down a little, then add the finely sliced lemons, additional lemon juice or citric acid to taste. Now add the unwashed flowers, stir, then cover and let rest in a cool place for 2..3 days.
Now filter the liquid through a muslin cloth and discard the solids. Bring the syrup to the boil, reduce to the desired thickness, then transfer into sterilised bottles.
As always, please forage with care and consideration for private property and the environment.