- 10 elderflower heads, trimmed from the stalks
- 1.25kg granualated sugar
- 2 lemons
- 75g citric acid – get from Asian supermarkets or chemists
Place the sugar in a saucepan with 750ml water.
Simmer gently until the sugar has dissolved.
Zest the lemons and slice the remaining lemon.
Add to the sugar mixture, bring to the boil and turn off.
Wash the elderflowers and add to the pan with the citric acid.
Cover and leave for 24 hours.
Strain through muslin and pour into bottles.
Down To Earth Cookbook
