- ½ lb fresh elderflowers
- 2 lemons juiced
- 1 kg cane sugar
- 1 litre water
Remove the stems from each flower by snipping them off with scissors. Place the flower heads in a bowl large enough to contain all ingredients. Add lemon juice to the flowers.
Bring the sugar and water to a boil, stirring from time to time to help the sugar dissolve, then let the syrup cool to room temperature.
Pour the syrup over the flowers, cover the bowl with a towel or plastic wrap, and store in the fridge for 3 days.
When ready, strain the syrup through a sieve lined with cheesecloth into a large mason jar. Store in the fridge for up to 3-4 weeks.
This Elderflower Syrup gives floral highlights to sparkling white wine cocktails and also pairs nicely with the juniper flavour of gin.
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