I am afraid my last attempt at this was slightly bitter because I had BOILED the flowers which Camilla assures me you are not supposed to do! Second attempt and it is delicious, fragranced; just sharp and fresh. Thanks, Camilla! So here is the revised recipe for
1 kg of sugar
1 litre of water
20 heads of fresh elderflowers
3 limes plus zest
2 teaspoons of citric acid
Pick the flowers, trying to avoid putting in too many of the small stems and reserve in a bowl. Boil the sugar in the water for a few minutes, making sure all the sugar is dissolved. Pour the boiling syrup over the flowers and stir.
Zest and slice the lemons or limes and put them into the bowl with syrup. Add the citric acid – available at most chemists. My local one stocked it, god bless her!
Leave to steep at least 48 hours covered in the kitchen. Later strain it first into a sieve then through a cheese cloth or fine sieve and bottle in clean glass bottles until ready to use.
This drink is sharp and refreshing and encapsulates for me all the pleasures of an English summer in the country – walks in the woods and wild encounters with Bambi included!