Harvest the flowers by snipping the main stem after the morning dew has dried off to reduce any extra water from mixing with your honey. Only gather what you need and make sure to leave an abundance of flowers for the elderberries later in the season! (Try to avoid washing the flowers, but if it is required, place the flowers on a screen or towel to dry off before adding to the honey.)

Remove the blossoms from the branches and separate them from the stems. Place the flowers in a glass jar with a lid and pour raw honey over the flowers to cover.

Gently stir and release any trapped air with your wooden chopstick to ensure the flowers are submerged in the honey. Add more honey, if needed, to fill the jar.

Seal the jar with a lid and let it sit in a sunny window for one week to infuse.

After a week, use a sieve to strain the elderflowers from the honey. Don’t toss the flowers! I like to save the sticky elderflowers and add them to vanilla ice cream for a sweet treat on a warm day.

Transfer the infused honey to a clean jar with a lid and store it in a cool, dark place like a pantry for up to six months.