Ingredients

• 500g elderflowers

• 1700ml water
• 1500g caster sugar
• 100g citric acid
• 4 lemons (washed and quartered)

Method

1. In a pan bring the sugar, water and citric acid to the boil. Remove from the heat and allow to cool.
2. Go through the flowers and discard any broken flowers or leaves. Place the flowers and the lemons into a container.
3. Once the sugar syrup has cooled down to around blood temperature, pour over the flowers and the lemon. Place a layer of clingfilm on top, then cover with a lid.
4. Place in the fridge for 24 hours and taste to check infusion. If more infusion is needed leave for another 10 hours.
5. Pass through a sieve and enjoy!