- Cook Time: 5 minutes
- Prep Time: 15 minutes , plus infusing overnight
- Effort: easy
- 900 g sugar
- 600 ml water
- 12 heads elderflowers, picked of any bugs but not washed
- 2 lemons, 1 thickly zested, 1 sliced
1. Dissolve the sugar in the water to make a syrup.
2. Put the elderflower heads into a bowl with the thickly pared lemon zest and lemon slices.
3. Pour over the boiling syrup, cover and leave overnight.
4. Strain through muslin and bottle the elderflower syrup.
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