I’d like to think that summer is finally here. Roses are blooming, strawberries and tayberries are in the fields ready to be picked. And wafting on the breeze is the distinct fragrance of elderflowers, perfect for making fritters, champagne and cordial. Elderflowers have been used for centuries and the modern cook shouldn’t shun them.

Earlier in the year, I was lucky enough to proofread Vanessa Kimbell’s first cook book, Prepped!, and what a delight it is. She kindly let me use her recipe for a gloriously perfumed and wonderfully refreshing summer syrup. Elderflowers are free, which makes this recipe even more food-mile friendly and that appeals to me.

When picking the clusters of white flowers, make sure they don’t have browning petals. If you are not sure you’ve foraged the right ones, seek advice. Roses must be chemical free, so rather than risk ones from a shop, beg some from a green-fingered neighbour or friend. Once made, the syrup will keep for about six weeks in the fridge. It tastes sublime poured over vanilla ice cream and Vanessa suggests drizzling it over lemon cake. The book has a recipe for Elderflower & Lime Macaroons that I fancy having a go at! For more ideas go to www.prepped.co.uk

Elderflower & Rose Syrup

30 pure-white elderflower heads

8 heads red/pink scented roses

2kg caster sugar

1 litre water

Juice and rind of 2 lemons

75g citric acid

1 Give the flowers a good shake to ensure there are no remaining insects hiding among the petals. Trim any stems and leaves. Remove the petals from the roses; discard stems.

2 In a large pan, heat the sugar and water, stirring until all the sugar has dissolved. Allow to cool, and when the water is ‘hand hot’, add the flowers, rose petals, lemon rind, juice and citric acid. Stir well, cover and leave for 24 hours, stirring occasionally.

3 Strain the syrup through muslin or an old clean cotton tea towel placed in a colander,

ensuring none of the bits get through. Decant into sterilised bottles and seal.

4 Keep in the fridge for up to 6 weeks.

What else is in my basket?

Broad beans, tomatoes, courgettes. Lamb, grey mullet, salmon. Strawberries, raspberries, cherries.