It’s this season again. Elderflowers are blooming in every park and their white heads decorate the bushes. When you cycle or walk past them you can smell their enchanting scent. For me, the blossoming of elderflower marks the beginning of early summer. Indeed, their season ranges from May to July. In Amsterdam they have been blooming since the last days of May. During our weekly Taste Before You Waste team meeting we talked about elderflower and of how much every one of us loves the smell. However we were all aware that the elderflower season won’t last long. Wouldn’t it be lovely to be reminded of the early summer scent all over the year? Yes, it would definitely be! Therefore we brought up the idea of making elderflower syrup. It worked out really well and we are very proud of our very own cordial. We want you to be happy too and therefore share our Taste Before You Waste recipe with pleasure.

selfmade elderflower syrup (c) Sophie Minihold

Harvesting elderflowers

The Taste Before You Waste team met on a sunny Sunday. Never harvest elderflowers on a rainy day. The delicate blossoms will stick together and the pollen, which gives the cordial its colour and taste, will eventually be washed off. We recommend you to collect the umbels in the nature rather than next to a street with a lot of traffic. You really do not want to bottle blossoms enriched with exhaust gases. Cut them carefully and do not harm the tree more than necessary. Never harvest all elderflowers from one tree. You would destroy its possibility to reproduce. Leave at least one third of all blossoms on the tree. Try to remove all insects and bugs before putting the flowers in your bag.

Plucking elderflowers on a Sunday with friends is lovely! (c) Sophie Minihold



  • 20 heads of elderflower
  • 2 organic lemons
  • 1 kg cane sugar
  • 1 litre water
  • 50 grams of citric acid


Day one:

Remove the stalk of the elderflowers and put the blossoms in a big pot. Peel the organic lemons, cut them into halves and squeeze them. It is very important to use organic grown lemons instead of conventionally grown ones. Again, you really want to avoid pesticides in your yummy elderflower syrup. Add the lemon peel, the lemon juice, water, and let it soak overnight.

Organic lemon peel gives your elderflower syrup a refreshing kick. (c) Sophie Minihold

Day two:

Heat the mix and strain the infused water afterwards. You got best filtered results if you use muslin. Squeeze it until the elderflower blossoms are almost dry. You can discard the blossoms as well as the lemons. They gave all their taste to the water which will now look cloudy due to the pollen. Heat the infused water in a big pot and add the sugar. Stir until the sugar crystals are dissolved. You can turn the heat off and add the acid.

Filtering the infused water. Our syrup appears darker because we used cane sugar instead of white refined sugar. (c) Sophie Minihold

To make your syrup durable, you need sterile bottles with a metal lid. Bottles with a screw plug are not appropriate. Heat a pot with water, add the bottles, the lids as well as a metal funnel and boil them for approximately ten minutes. Place the bottles headlong on a sterile cloth. You can either wait until they are cool or start bottling right away. Pour the hot syrup with the aid of the sterile metal funnel into the bottles. Close them and let them cool headlong.

You can use elderflower syrup in various ways. You can bake cakes, spice up ice cream, pour it over pancakes or simply drink it mixed with water. To celebrate our syrup session we bought prosecco and fresh mint to prepare a drink called Hugo.

Prost! (c) Sophie Minihold

Hugo recipe

Mix sparkling water and prosecco in a wineglass in the proportion of 1:1. Add a shot of syrup and stir. Decorate the drink with fresh mint and preferably enjoy it on a sunny day.

If you do not have the time to prepare elderflower syrup yourself, simply join us at our Wasteless Wednesday Dinners. We serve our very own elderflower cordial at the bar. If you do decide to prepare it yourself: Have fun bottling the essence of early summer!

(c) Mariña Casas

(c) Mariña Casas

At the last Wasteless Wednesday Dinner of March we served a two course meal instead of the usual three courses. This was due to the fact that the food pick-up was not as successful as the week before. Therefore you could enjoy a main and a dessert. Did your bellies get full though? Oh yes! And was it yummy as well? No need for asking this question… Ja hoor! Of course! Let me tell you how we prepared this Wasteless Wednesday Dinner:

Curried roots and rice

The main dish had the characteristics of a classic curry: bright colours, a wide variety of spices, and an enchanting smell. Curry recipes can be very different all around the world; however they often refer to soupy dishes. Some might be sweeter, others a hint sour. We at Taste Before You Waste always cook with the ingredients we have in our storage. This time we prepared a savoury curry out of various roots. This recipe serves two people.


  • 1 large onion
  • 2 gloves of garlic
  • 1 cm ginger
  • 4 tomatoes
  • 6 purple, black, white, yellow, or red carrots
  • 200 ml water
  • one cup or 150 gram of Basmati rice
  • Salt
  • Curry mix or prepare your own blend of turmeric, chili, coriander, cumin seeds, saffron, cardamom, cinnamon, and fenugreek
  • Oil
  • Two cups or 300 ml of water to cook the rice


  • Peel the ginger, the onion and the garlic and chop them.
  • Pre-heat oil in a pot and roast ginger, onion and garlic.
  • Add the curry mix or your self-made spice blend.
  • Peel the carrots and cut them into chunks. Add them to the pot and roast for 5 minutes.
  • Add chopped tomatoes and water. Let it simmer on low heat. The carrots are done after 15 minutes.
  • Rinse your rice.
  • Bring two cups or 300 ml of water to boil and add the rice.
  • Cook the rice following the instructions on the packaging. Rice is done when it is tender.
  • Tip: Curry is best when you cook it very slow. The ingredients will develop its full taste even better.

Potatoes and green bean salad

As a side dish we served a rich salad made out of potatoes and green beans. The lemon dressing added a hint of fruity freshness. This salad will fill two bellies:


  • 4 potatoes
  • 100 gram of green beans
  • 1 onion
  • 1 glove of garlic
  • 1 organic lemon
  • Olive oil
  • Salt
  • Pepper


  • Bring water to boil and add the potatoes. Start checking if they are done after 30 minutes.
  • In the meantime you prepare the dressing. Wash and dry the lemon. Grate the peel off and finely chop it. Squeeze the lemon and put it together with the peel into a bowl. If you don’t have an organic lemon, only use the lemon juice. Conventional lemons might have pesticides in their peel.
  • Add a minced garlic glove and the finely chopped onion. Season it with salt, pepper, and olive oil. The longer you leave the dressing, the more tasteful it gets.
  • Peel the potatoes and slice them into five millimetre thick chips.
  • Bring water to boil and cook the green beans for 10 minutes.
  • Add the potatoes and the green beans to the dressing.
  • Serve lukewarm.
(c) Mariña Casas

(c) Mariña Casas

Tony Chocoloney´s bread-balls

We made a chocolate sauce from all the Tony Chocoloney’s chocolate milk that we got donated. As if this would not be yummy enough, we prepared crunchy muesli bread-balls. Bread-balls and warm chocolate sauce combined were an eye-opening experience. Mhhhm! The recipe serves four people, or two people who want to eat a lot of the dessert, which I could totally understand…


  • 300 ml of chocolate milk
  • 100 gram of corn flour
  • 250 gram blueberries
  • 120 gram sugar
  • 150 gram old bread
  • 150 gram müsli
  • 180 ml oat-milk
  • 80 ml oil
  • 80 gram any (dried) fruits


  • Pre-heat the oven at 180 ° C.
  • Cut the bread into chunks and soak them in oat-milk.
  • Add müsli, oil, and any fruit you like.
  • Knead the mix and form balls. If the mix is too dry, add more oat-milk or water.
  • Bake the bread-balls until they are crunchy. Check them after 15 minutes.
  • Heat the blueberries in a pot; add sugar, and corn flour. Stir until it becomes a sauce.
  • Slowly melt the chocolate in another pot and add 50 gram of corn flour. Stir until it gets a creamy texture.
  • Serve the bread-balls warm and pour chocolate sauce as well as the blueberry sauce over it. Enjoy!
(c) Mariña Casas

(c) Mariña Casas

53 portions were served at the last Wasteless Wedensday Dinner. You also want to feast with us? Our Wasteless Wedensday Dinner take place every week. We are looking forward to fight food waste with you!