20 heads of elderflowers
1 ½ litres or 2 ½ pints of water
2kg or 4 ½ lbs of sugar
4 unwaxed lemons
75g or 3oz citric acid
Start by dissolving the sugar in the water in a large saucepan over a medium heat. Peel the lemons taking just the yellow skin, not the white pith. Slice the lemons. Remove the pan from the heat and add the citric acid and the lemon slices and lemon peel. Stir well. Add the elderflowers and press them down into the warm syrup. Leave to steep for 24 hours. The next day, line a colander or sieve with muslin or even a cut-up nylon stocking and place over a large bowl. Sieve the mixture through the muslin until you get a clear, honey-coloured cordial. This can then be stored in glass bottles or jars in the fridge or freezer for up to three months. To serve; simply dilute with chilled water.