Ingredients Jump to Instructions ↓

  1. 1.8kg granulated sugar

  2. 1 1/5l water

  3. 20 clean and insect-free heads of elderflower

  4. 2 lemons

  5. 75g citric acid (available from the chemist)

Instructions Jump to Ingredients ↑

  1. Dissolve sugar in water over a gentle heat, then bring to a simmer. Pour over the elderflower heads with the zest from the lemons - use a potato peeler to get nice wide strips. Slice the rest of the lemons and add to the syrup with citric acid. Stir well, cover and leave for 24 hours in a cool place to infuse. Strain through muslin and pour into sterilised bottles. Once open, refrigerate.


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