Fresh and flowery, perfect diluted with sparkling mineral water and so easy to make.
Pick 10 fully open elderflower flower heads and put them in a large bowl.
Pour over 1 and a half pints of boiling water.
Add 1 and a half pounds of caster sugar and give a little stir.
Remove the zest from 4 lemons, slice them and add into the bowl together with the zest giving them a squeeze to release the juice.
Give it all a stir then cover with a clean damp cloth and leave somewhere cool for 48 hours.
Strain through a sieve lined with muslin and decant into sterilized bottles.
We also love it drizzled over ice cream.
Keeps in the fridge for several weeks but usually runs out before then!