The elderflowers are now in full (if rather late) bloom, and yesterday I picked plenty to make elderflower cordial (recipe here). I was especially pleased that our little potted lemon trees had some lemons that I could use. When I told T what I was doing, he begged me to make some elderflower champagne too, which he'd seen Hugh Fearnley-Whittingstall making recently on the latest River Cottage TV series. I'm a little wary of elderflower champagne as it has a reputation for resuming fermentation once bottled with explosive results (one recipe I consulted rather worryingly advised 'always put bottles which contain sparkling wine in cardboard boxes so as to minimise the danger of flying glass'). Still, Hugh F-W's recipe (scroll down - it's almost at the bottom of the page) seems to indicate it can be drunk pretty quickly after bottling, unlike most home-made wines. And with my birthday coming soon and visitors due to help celebrate, hopefully it won't be in the bottles long enough for any catastrophic eruptions.
The kitchen now smells deliciously of blossoms and citrus. As we seem to have a bumper crop of flowers this year, perhaps I could devise an elderflower and lemon pot pourri too?