1. Shake the elderflower heads gently to dislodge any insects – but do NOT wash them, as that rinses away the pollen that carries the scent.
2. Boil the sugar with 1 litre of water until fully dissolved.
3. Let the syrup cool to lukewarm.
4. Put the elderflowers, the specified lemon juice in a large container.
5. Pour over the warm syrup, cover and leave in the fridge for 24 hours.
6. Strain through a fine sieve and then a clean tea towel, and bottle in sterilised bottles.
Tip: An English early-summer tradition. Diluted 1:8 with cold soda water it is at its most refreshing – but it is also excellent in iced tea or lemonade. Keep refrigerated and use within two days, or freeze in small portions.
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