Recipe from River Cottage
Makes about 2 litres
About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150ml in total)
1 heaped tsp citric acid (optional)
Inspect the elderflower heads carefully and remove any insects. Place the flower heads in a large bowl together with the orange and lemon zest. Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid (if using).
Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.
Enjoy diluted with sparkling spring water. Or add a splash or two, undiluted, to fruit salads or anything with gooseberries. Or dilute one part cordial to two parts water for fragrant ice lollies.