- 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.