I have just made 2 large bottles of this which can be stored for use in the winter and used for flavouring hot or cold drinks or for using in cakes or sorbets.

1. First pick around 25 large dry elderflower heads and shake to remove any insects.


2. gently dissolve 500gms sugar in 1 and a half litres of water and bring to the boil then take off the heat.


3. If the pan is large enough add the flower heads,3 sliced unwaxed lemons and 50gm citric acid to the hot sugar syrup, otherwise pour into a large bowl. cover and stir now and then for 24-48 hrs.


4. Then strain through a sieve or muslin and bottle in screw top or stoppered bottles.


5. Now is also the time to pick elderflowers for drying on a tray in a sunny or airy place.


6. Once dry they can be removed from the stalks and put in jam jars in a cool place .