- Preparation and cooking time
- Plus 24 hours steeping. No cook
- Makes 500ml
- 6-8 freshly picked elderflower heads
- 1 strip lemon peel
- 1 tbsp golden caster sugar
- 500ml gin
- STEP 1
Shake any obvious bugs off the elderflower heads then put them into a large jar or jug. Add the lemon peel, caster sugar and pour over the gin. Cover and leave to infuse for 24hrs.
- STEP 2
Strain through coffee filter paper or 2 sheets of kitchen paper into a clean bottle. Keeps for up to 1 month. Serve with tonic water, lots of ice and a dash of sugar syrup if you like.