Elderflower Gin and Tonic


Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This drink is local and seasonal to me, in Britain, in early summer’, she says ‘so it seems a perfect way to start a meal that honours this philosophy.’

Makes 500ml (18 fluid ounces) gin


For the elderflower gin:

20 just-picked elderflower heads
500ml (18fl oz) gin
5 tablespoons caster sugar

To serve:
Tonic water, lime slices and
Mint sprigs


1. Shake the elderflowers gently to dislodge any little bugs that might be hiding in them. Pour the gin into a big preserving jar and add the flowers and the sugar. Close the jar and shake it every day for 1 week.

2. Strain the mixture through a sieve lined with some muslin or a brand new J-cloth, then bottle.

3. Put some of the elderflower gin in glasses with ice. Top up with tonic and add lime slices and mint sprigs.

This Elderflower Gin and Tonic recipe is part of a larger menu that Diana created in her book How to Eat a Peach – links for the other recipes are below:

Spinach and Ricotta Gnudi

Leg of Lamb Stuffed with Lemon and Many Herbs


Broad Beans with Lettuce, Shallots and Mint

Pink Grapefruit and Basil Ice Cream

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