Aanyway, this is the recipe I follow to turn these nice smelling flowers into a light refreshing drink that lasts all year.
Makes about 1 litre
25 freshly picked heads of Elderflowers (Sambucus subsp somethingOrAnother)
1 small lemon
800g white sugar
35g citric acid
Cheesecloth / Muslin / boiled J-cloth
MethodPick through the Elderflowers, shake off the worst of the little black bugs that you’ll inevitably get. Put them into a huge bowl.
Thickly slice the lemon and put that into the bowl too.
Put the sugar and water into a pan and heat it up so that the sugar dissolves into a heavy syrup. Take it off the heat, stir through the citric acid powder and pour it all into the bowl.
Cover the bowl and leave it for at least 1 day, preferably 2. I like two because I think it gets more of the floral scent out of the Elderflowers, although you need a bit less lemon or it will get too pronounced.
Pour everything through some muslin a couple of times to filter out the flowers, lemons and the glace insects and pour into a bottle for safe keeping