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Ingredients

  • 1.8kg granulated sugar
  • 1.2l water
  • 20 clean and insect-free heads of elderflower
  • 2 lemons
  • 75g citric acid (available from the chemist)

Method

  • STEP 1

    Dissolve sugar in water over a gentle heat, then bring to a simmer. Pour over the elderflower heads with the zest from the lemons – use a potato peeler to get nice wide strips. Slice the rest of the lemons and add to the syrup with citric acid. Stir well, cover and leave for 24 hours in a cool place to infuse. Strain through muslin and pour into sterilised bottles. Once open, refrigerate.

Recipe from Good Food magazine, May 2011

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A star rating of 3.5 out of 5.4 ratings
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