This delicious drink is simplicity itself to make and tastes all the better when drunk in the sunshine, mixed with fizzy water, ice cubes, a slice of lemon and a sprig of mint.
20 Elderflower heads
3 Lemons
1 kg Sugar
1 litre Water
Heat the water to near boiling and dissolve the sugar. Meanwhile put the lemon peel in a large bowl with the elderflowers and pour in the juices from the fruit. Add the sugar solution and leave to infuse overnight, covered with a clean cloth. Strain and heat again before pouring into clean bottles and sealing tightly. Ready to drink immediately, but should keep for several weeks – store in a fridge once opened. Dilute to taste with fizzy or still water – or add a small dash to white wine and soda to create an unusual spritzer.
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