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Prep Time: 40 Minutes Cook Time: 2840 Minutes |
Ready In: 2880 Minutes Servings: 4 |
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Ingredients:
4 large elderflower heads (picked on a sunny july day) |
6 pints water, cold |
2 pints boiling water |
1 1/2 lbs granulated sugar |
2 large lemons, juice and rind of |
2 tablespoons white wine vinegar |
Directions:
1. Do not wash the flower, but remove any insects and the thick stalks.
2. Place the sugar in a very large bowl and cover with 2 pints of boiling water.
3. Stir until the sugar has dissolved.
4. Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
5. Stir well.
6. Cover and leave, covered, for 48 hours, stirring occasionally.
7. Strain through a fine sieve into clean bottles with screw tops.
8. Leave an inch gap at the top of each bottle and screw down well.
9. Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.
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