Added by maggie dove on 9 July 2010
I have just made 2 large bottles of this which can be stored for use in the winter and used for flavouring hot or cold drinks or for using in cakes or sorbets.
- First pick around 25 large dry elderflower heads and shake to remove any insects.
- gently dissolve 500gms sugar in 1 and a half litres of water and bring to the boil then take off the heat.
- If the pan is large enough add the flower heads,3 sliced unwaxed lemons and 50gm citric acid to the hot sugar syrup, otherwise pour into a large bowl. cover and stir now and then for 24-48 hrs.
- Then strain through a sieve or muslin and bottle in screw top or stoppered bottles.
- Now is also the time to pick elderflowers for drying on a tray in a sunny or airy place.
- Once dry they can be removed from the stalks and put in jam jars in a cool place .
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