It's so simple!
Ingredients
* 1.5 litres of boiling water
* 1 kilo of white granulated sugar
* 20 large elderflower heads (if they are small, pick more)
* 4 lemons
* 55g of citric acid
Method:
1. In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
2. When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
3. Leave to steep for 48 hours.
4. Strain twice through sterilised muslin
5. Using a jug and funnel carefully pour into hot sterilised* bottles
*to sterilise the bottles, wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.
Thanks Fiona!
Look out for elderflowers on your daily travels. They are usually around from May-July. You could also use them to make jam (matched nicely with gooseberry) or champagne or jelly.
Top image © me.
