- 1.8kg granulated sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1.2l water
- 20 clean and insect-free heads of elderflower
- 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 75g citric acid (available from the chemist)
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.