18 Elderflower heads
½ Cup Granulated Sugar
2 ½ Cups Water
For the Syrup
- Zest the Lemon and add to the Sugar and Water in a pan, bring to the boil.
- Add the Elderflowers and allow to boil for a minute.
- Leave to cool and then add the lemon juice.
- Strain through muslin and bottle.
This recipe will keep in the fridge for a year.
You can also use pink elderflowers which will make a beautiful rich pink coloured syrup. I made some this year so I will try and photograph it soon so you can see what I mean.