20 large heads of Elderflower
1 lt Water
700g Sugar
1 Lemon
2 Teaspoons citric acid
Choose nice Creamy flower heads with good bouquet, best to pick them during a dry spell and early in the morning to catch their taste at its best.
Use a basket (this'll give a bugs a chance to escape back into the wild on your way home) and pick the flower heads only with as little stem as possible attached.
Method
Boil the water.
Place the flowers into a clean bowl or bucket (3lt capacity)
Pour the water over and add the skin of the lemon. Stir well cover with a lid and leave to steep overnight in a cool place.
Once steeped strain through a fine sieve with a piece of muslin or coffee filter into a suitable pot, add the sugar, citric acid and the juice of the lemon. stir well to dissolve the sugar.
Bring to the boil stirring often, decant the liquid into sterile bottles whilst hot.
Keep in a cool place, once opened refrigerate and consume within one week.
