In early May, it’s time to forage for the elderberry bush (Sambucus racemosa). I make a simple syrup of the blossoms and use it in cocktails, desserts, or even infused into my spring hefeweizen. This video will show you how to harvest and then make one of my favourite recipes, elderflower goat cheese. First, we’ll make a simple syrup though, the base of all sweet greatness.
A note on the berries of the red elderberry bush, they aren’t edible both because they taste horrible and the seeds are carcinogenic. Blue elderberries have edible berries (native to Europe).