Photo: Martin Poole
- 850 ml boiled water, cooled
- 750 g caster sugar (or light muscovado sugar, but the colour is less attractive)
- 3 or 4 lemons, zested, juiced and sliced
- 10 elderflower heads
In a large bowl stir together the water, sugar and lemons. Add the flower heads and leave to soak for 24 – 48 hours.
Strain the mixture through a fine sieve into a sterilised bottle and seal. It will keep well in the fridge for a few weeks.
Dilute to taste and serve chilled.