Dessert: Elderflower jelly with wild strawberries

If you live in the country or have a handy tree that's not too covered with blackfly it's time to harvest elderflowers. Pick half-a-dozen heads and give them a brief wash. Make the sugar, water, Sauternes and lemon juice mix below. Then infuse the flower heads in the warm syrup overnight. Bring it to the boil again, remove and strain through a fine meshed sieve. Then continue with the recipe, adding the gelatine to your syrup but omitting the cordial.