• 30 elderflower heads undamanged in full bloom, white or pink
  • 3 litres of water
  • 1 kg granulated sugar
  • 2 lemons sliced
  • 75g citric acid


  • STEP 1
    Put the water in a large pan, and bring to the boil.
  • STEP 2
    Add the sugar and sliced lemon, turn the heat down and dissolve sugar slowly, this will stop the sugar becoming crystallised. Once dissolved re-boil.
  • STEP 3
    Add the elderflower heads and citric acid, stir them well, bring to the boil again, turn off the heat, give it another good stir, then place a clean tea towel over the top and leave to cool.
  • STEP 4
    Once cooled, strain the liquid through muslin or kitchen paper and pour through a funnel into strong sterilised screw top or flip top bottles. Seal immediately and store in a cook dark place. This will keep for 3 months.

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