Instructions

• Place the sugar and 1.5 litres of water into a large saucepan over a gentle heat until the sugar dissolves (stir occasionally).

• Bring the mixture to the boil, turn off the heat, add the elderflower, lemon zest, lemon slices and citric acid and stir to combine. Place a lid on top of the pan and leave for 24 hours.

• Sift out the flowers from the liquid, add the liquid to sterilised bottles and keep in the fridge for up to 6 weeks.