- 4 pints water
- 4 pounds white sugar
- 30 elderflower flower-heads
- 3 oz citric acid
- 3 lemons
- Boil the water and add the sugar and citric acid. Stir until dissolved.
- Peel the lemons and add the zest to the syrup. Remove the pith and slice the lemons into it as well.
- Add the flower-heads (bunches of flowers).
- Leave for 3 days.