Elderflowers are everywhere in early June, and it's fun going on elderflower walks, picking the biggest and best from along the verges and river sides (take wellies or paddle). A walking stick is handy to pull down the high branches, but watch out for nettles below. This makes a fizzy elderflower champage.

2.25 litre /4pt water
1 kg sugar
3 chopped lemons
12 elderflower heads
2 tbsp white wine vinegar

Put all ingredients in a large, covered container and leave for 24 hours (you can leave the champagne outside on a hot day). Strain through muslin, and pour into strong glass bottles with a screw or metal flip-top lid. Keep for two weeks before serving.

Try our Elderflower Cordial too - it's deliciously refreshing on a hot summer day.