Ingredients:
2kg caster sugar (or stevia)
1.2 L water
50 heads elderflower
3 unwaxed lemons
75g citric acid (to preserve)
Directions:
1. Heat the sugar and water in a saucepan until the sugar is dissolved.
2. Remove any leaves from the elderflower and shake them off to remove any bugs. REMOVE THE FLOWERS FROM THE STALK Place in a large bowl or container.
3. Using a peeler, remove the skin from the lemons and add to the sugar solution.
4. Slice the remaining lemons and place on top of the flowers.
5. Stir the citric acid into the sugar mixture until dissolved.
6. Pour this mixture over the flowers, mix well and ensure the flowers are immersed in the liquid.
7. Cover and leave to soak for 24 hours.
8. Sterlise your bottles and lids, place clean glass bottles in oven at 170°C for 15 mins or run them through the dishwasher without detergent.
9. Strain the soaking flowers through a clean muslin or j cloth into a sterilised jug. Using a funnel, pour into the bottles and seal the bottles.
10. These bottles can be kept for up to a year, once opened, keep in the fridge.
11. This is delicious drizzled over summer berries or asa drink with sparkling water or to jazz up a glass of prosecco!.
Note: Citric acid is available from pharmacies. The sugar can be replaced with stevia but it will seriously increase the cost.