This recipe makes about 2 litres.
Twenty five elderflower heads in good condition
1kg of unrefined sugar
Zest of three unwaxed lemons (and their juice)
1 heaped tsp of citric acid
1.5 litres boiled water
Inspect the elderflower heads carefully (ie. for crunchy insects!). Place the flower heads in a large bowl together with the lemon zest.
Bring 1.5 litres of water to the boil, leave to cool and pour over the elderflowers.
Cover and leave overnight to infuse .
Strain the liquid through a scalded jelly bag or some muslin and pour into a large pot.
Add the sugar, the lemon juice and the citric acid.
Heat gently to dissolve the sugar and then simmer and cook for a couple of minutes.
Pour into your sterilised bottles, seal and label.
Jess and Jennie can be contacted at foreverforage@gmail.com