10 Large elderflower heads
900 grms granulated sugar
600 mls water
- Heat the sugar and water in a saucepan until the sugar has dissolved.
- Strip large ribbons of zest off the lemons with a vegetable peeler.
- Slice the lemons and place in a bowl with the elderflower heads.
- Pour the hot syrup over the lemons and elderflower heads and give it a good stir.
- Cover the bowl with a cloth and leave for 24 hours.
- Strain the mixture through a muslin and pour into sterilised bottles.