Learning how to make elderflower tea takes only a few minutes: steep the creamy blossoms of the elder plant — about 1 to 2 teaspoons of dried flowers, or a couple of fresh flower heads — in roughly 200 to 250 ml of just-off-boil water for around 5 to 8 minutes, then strain. What you get is a delicate, honeyed, muscat-like cup, pale gold and gently floral, that is lovely on its own or finished with a squeeze of lemon or a little honey. Below is the full elderflower tea recipe, using either fresh or dried blossoms.
Elderflower tea is a herbal infusion, or tisane, made from flowers rather than the tea plant, so it is naturally caffeine-free. If loose flowers and infusions are new to you, our guide to what herbal tea is covers the groundwork; here we stay focused on the making.
What Elderflower Tea Is (and How It Tastes)
Elderflower tea is an infusion of the tiny, cream-colored blossoms of the elder shrub (Sambucus nigra and its close relatives). The flowers grow in wide, flat clusters called umbels, and it is only these blossoms you brew — not the green stalks, leaves or berries. Steeped in hot water, they give up a soft, aromatic liquor that many people describe as floral and lightly sweet, with a distinctive muscat or grape-like note and a whisper of pear and lychee. It is more perfume than punch: subtle, summery, and easy to over- or under-brew, so a little attention pays off.
Because it is a flower infusion rather than a true tea, elderflower sits in the same broad family as chamomile, hibiscus and lavender — botanicals brewed like tea but made without any Camellia sinensis leaf.
Fresh vs Dried Elderflower Blossoms
You can brew elderflower tea from fresh or dried blossoms, and each has its own character.
Fresh elderflowers are a seasonal treat, gathered in late spring and early summer when the umbels are fully open and smell sweetly fragrant rather than sharp or catty. Pick heads that are creamy and freshly opened, from a plant you can identify with confidence and that has not been sprayed. Before brewing, shake or gently tap each head over a surface to dislodge the tiny insects that love to hide in the blossoms, and give them a light shake to remove dust — avoid a heavy rinse, which washes away much of the aromatic pollen that carries the flavor. Then strip the small flowers from the fine stalks with a fork or your fingers, using the creamy blossoms and leaving behind as much of the green stem as you can, since the stalks are bitter.
Dried elderflowers are the year-round option and what most people reach for. Drying concentrates the blossoms, so you need far less by volume than fresh, and the flavor is rounder and a touch more honeyed. Good dried elderflower is pale and fragrant; if it has browned heavily or lost its scent, it will make a flat cup. Buy culinary or food-grade dried elderflower, or dry your own foraged heads (see storage below).
Ingredients and Amounts
For a single mug of elderflower tea you need very little:
- 1 to 2 teaspoons of dried elderflowers, or a couple of fresh flower heads (blossoms stripped from the stalks)
- About 200 to 250 ml (roughly 7 to 8 oz) of fresh water, heated to just off the boil
- Optional: a slice or squeeze of lemon, and a little honey or sugar to taste
Start on the lighter side — 1 teaspoon of dried, or two heads of fresh — and build up. Elderflower's charm is its delicacy, and it is easy to drown with too much or too long a steep.
How to Make Elderflower Tea, Step by Step
Here is how to make elderflower tea from start to finish, whether you are using fresh or dried blossoms. From prep to strain, it takes under ten minutes.
- Prep the blossoms. For fresh flowers, shake out any insects, give them a gentle shake to remove dust, and strip the creamy blossoms from the bitter green stalks. For dried, simply measure them out.
- Heat the water. Bring fresh water to just off the boil — about 90 to 95°C / 195 to 205°F. Elderflower's aromatics are delicate, so let a rolling boil settle for a moment rather than pouring furiously boiling water straight over the flowers.
- Combine and cover. Put 1 to 2 teaspoons of dried flowers, or a couple of fresh heads' worth of blossoms, into a cup, teapot or infuser. Pour over the hot water and cover the vessel so the fragrant oils stay in the cup instead of drifting off as steam.
- Steep 5 to 8 minutes. Let it infuse for about 5 to 8 minutes. Around 5 minutes gives a light, perfumed cup; nearer 8 draws out more body and honeyed depth. Taste toward the end and stop when it suits you.
- Strain. Pour the tea through a fine strainer, or lift out the infuser, to catch every blossom. Left in, the flowers keep steeping and the delicate flavor can turn dull.
- Sweeten and finish. Taste first. A squeeze of lemon lifts and brightens the muscat note beautifully, and a little honey rounds it off. Add gradually — you want to frame the flower, not bury it.
Fresh vs Dried: Amounts and Steep Times
Use this quick reference to match the blossoms you have to the right amount and steep.
| Elderflower form | Amount per cup (~200-250 ml) | Water | Steep time |
|---|---|---|---|
| Dried elderflowers | 1-2 tsp | Just off the boil (~90-95°C / 195-205°F) | 5-8 minutes |
| Fresh elderflower heads | A couple of heads (blossoms only) | Just off the boil | 5-8 minutes |
| First try / very light cup | 1 tsp dried, or 1 fresh head | Just off the boil | 4-5 minutes |
| For iced (brew stronger) | 2-3 tsp dried per cup | Just off the boil | 7-8 minutes |
Hot, Iced, or Cordial-Style
Elderflower tea is delightful served hot, straight after straining, especially with a twist of lemon. It is arguably even better cold. For iced elderflower tea, brew a stronger batch (since the ice will dilute it), let it cool, then pour over a tall glass of ice with lemon and mint — a fragrant, summery cooler.
Elderflower is also famous in cordial form, a sweet concentrate you dilute with still or sparkling water. A quick home version steeps a generous handful of blossoms with lemon slices and sugar in hot water, then strains after several hours; it is more of a syrup than a tea and much sweeter, but it captures the same muscat aroma and keeps chilled for a week or so. Think of the tea as the light, everyday pour and the cordial as the concentrated, celebratory one. For more ideas on flavoring and blending flower infusions, our guide to brewing herbal tea is a useful next step, and elderflower pairs naturally with the bright tartness of hibiscus tea or the soft florals of lavender tea.
Storing Dried Elderflowers
Whether shop-bought or home-dried, keep dried elderflowers in an airtight container away from light, heat and moisture — a cupboard shelf is ideal, not a spot above the stove. Kept dry and sealed, they hold their aroma well for around a year; once the fragrance fades, so does the flavor, so trust your nose. If you are drying your own foraged heads, spread the umbels on a tray or paper in a warm, airy, shaded place until the blossoms are papery and crisp, then rub the dried flowers off the stalks before storing just the blossoms. The same care that keeps loose-leaf tea fresh applies here: cool, dark, dry and sealed.
A Few Cautions
Elderflower tea is enjoyed widely, but the elder plant needs a little respect, because not every part of it is meant for the cup:
- Use only the flowers of the correct elder. Brew the creamy blossoms and nothing else. The raw leaves, stems and unripe or raw berries of elder contain naturally occurring compounds that can upset the stomach, so stick to the flowers, properly dried or cooked, and strip away the green stalks.
- Identify the plant with confidence. If you forage, be sure of what you are picking, since a few look-alike shrubs are not edible. When in any doubt, use food-grade dried elderflower from a reputable source instead.
- Keep it moderate, and go gently if you are sensitive to strong floral flavors.
- If you are pregnant, breastfeeding, or taking any medication, check with your own healthcare provider before drinking elderflower or other herbal infusions regularly.
Responses vary from person to person, and none of this is medical advice — this article is about how to make a good cup, not about health claims.
Making elderflower tea well comes down to gentleness: use the creamy blossoms only, keep the water just off the boil, steep for five to eight minutes, taste before you sweeten, and strain promptly. Get that light touch right and you will have a soft, honeyed, muscat-scented cup that tastes like early summer in a mug — hot by the fire or iced with lemon in the sun.