Ingredients

• 2.5kg granulated white sugar
• 1.3 litres water
• 2 unwaxed lemons
• 20 fresh elderflower heads, stems trimmed
• 85g citric acid

Method

1. Heat the water and sugar in a very large saucepan. Do not boil, but heat gently and stir until sugar has dissolved.
2. Peel the zest from the lemons with a vegetable peeler and slice the lemon bodies.
3. Once the sugar has dissolved, bring to the boil and then remove from the heat.
4. Wash the elderflower heads in a large bowl of clean water to remove dirt and bugs. Shake the water off them.
5. Stir the flowers, lemons, and citric acid into the syrup. Cover the bowl and leave for 24 hours.
6. Line a colander with a tea towel and strain the cordial through it. Put the collected cordial into sterilised bottles. Discard all the solid remains.