Drinks
20 Elderflower heads
4lb / 1.85kg sugar
3oz / 90g citric acid
2 lemons grated & sliced
2 pints / 1.2 litres boiling water
Shake 20 Elderflower heads free of insects
Stir the sugar into the boiling water
Add the citric acid, grated rind and then the sliced lemons.
Pour into a bowl, add the elderflower heads and leave overnight covered with
clingfilm.
Sieve out the flowers and pour the syrup through a jelly bag to clarify,
and bottle. If you don't have a jelly bag put it through a coffee filter
paper in a funnel.
Dilute one part of the syrup with 8 parts of sparkling water or mixed Gin
and soda water.
Also use it to flavour Gooseberry dishes.