- PREP TIME
- under 20 mins
- COOKING TIME
- Elderflower, about 20 heads
- Castor sugar, 900g (I like Billington’s)
- Water, 1.5 litres
- Citric acid, about 70g
- Lemons, finely grated zest and juice
Put the sugar and water in a saucepan and bring to the boil. Simmer, stirring, until the sugar has dissolved, about 5 minutes. Add the zest and juice of the lemon and the citric acid, stir again and then add the elderflower heads (which you have at first shaken into the sink so that any small bugs can run away - see piccie).
Leave the elderflowers to infuse overnight. The next day sieve through a very fine sieve or muslin and then decant in spotlessly clean glass or plastic bottles ( a great way to use up leftover bottles).
This is exceedingly good drizzled over fresh summer berries and even better in cocktails but most of all I love it with some ice, fizzy water and lots of sunshine. Here is me looking a bit dopey, but very happy with my elderflower posie.