I spotted this recipe in the River Cottage Hedgerow book. We had all the ingredients in the kitchen (sugar, cornflour, elderflowers, lemon juice, gelatine) and it seemed straightforward enough to make.

The only changes I made were to use 300ml of elderflower extract (which I had made for the elderflower wine and cider) and to use powdered gelatine instead of leaf gelatine.

I don't think I was prepared for the amount of stirring involved but eventually it thickened so I poured it into a baking tray to cool and set.