• 2-3 elderflower heads in full bloom
  • 1 lemon- zest and juice
  • 2 tbsp white wine vinegar
  • 5 litres cold water


  • STEP 1
    Put elderflower heads in a large pan with the lemon zest, juice, sugar and vinegar.
  • STEP 2
    Add the water, cover with a clean tea towel and leave for 24 hours, stirring occasionally until all the sugar has dissolved.
  • STEP 3
    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 for at least 2 weeks. Please note that this will become fizzy so may pop the lid off if not secure. Can be kept for up to 1 year.
  • STEP 4
    Serve chilled.

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