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Very Impressive Elderflower Pressé

Very Impressive Elderflower Pressé

The summeriest drink of the year. Even more im-pressé-ive, it’s pretty much free to make.. Low in sugar, this one’s full of elderflower power. Got summer roses, honeysuckle or jasmine instead? Just use the same method.

serves 6-8

20 mins
prep time
+ steep overnight

5 mins
cook time

recipe courtesy of our friends at Abel & Cole

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You'll Need

  • 20-25 heads of elderflower
  • 1 litre cold water
  • 1 lemon, juice and zest
  • Caster sugar, to taste

Watch the video:


  1. Shake the flower heads to remove any creatures.

  2. Pluck the flowers from the stalks and stems (by hand results in a richer flavour and less stalk, though scissors do the job just fine).

  3. Scoop the flowers into a sieve to help sift out any further insects. Tumble into a large bowl.

  4. With a veg peeler or zester, peel your lemon to get strips and add to bowl. Halve the lemon and squeeze in all the juice. Pour in the cold water.

  5. Place a little sheet of greaseproof paper over to lock in all the flavour, to keep it from browning and to keep anything from diving in. Steep for 8 hours or overnight.

  6. Strain through a muslin cloth or tea towel-lined sieve into a large saucepan. Squeeze the flowers to ensure you get as much flavour out of them as possible.

  7. Gently warm. Add a few spoons or shakes of sugar, to sweeten it to your liking. Serve on ice straight away or bottle, cork/seal and store in the fridge for up to a week. Freeze any excess.

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