Josceline Dimbleby

Elderflower and Hazelnut Honey

Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

This is a wonderful way of making ordinary honey into something really special. The elderflowers, in season in May and June, infuse the honey with their magically scented flavour and the finely chopped, toasted hazelnuts give both taste and an exciting texture.

Ingredients

  • 1 kg (2 lb) set honey
  • 3–4 clean-looking elderflower heads

Method

Spoon the honey into a saucepan. Shake the elderflower heads over the pan so the flowers drop in, pulling off the ones which don’t drop off easily. Heat gently, stirring, until just beginning to bubble, then remove from the heat, cover and leave to infuse for at least 1 hour.

Reheat the honey until just bubbling, then pour through a strainer into clean, dry,