Slicing the lemons for this recipe really adds to the flavour. I like to always make the most of my ingredients, so save the lemon slices to add to homemade lemonade or gin and tonic. Freeze in a single layer on silicone paper, then pack in plastic boxes.
10 heads of elderflowers
900g (2lb) caster sugar
600ml (1 pint) cold water
zest of 2 unwaxed lemons then slice thinly
1. Put the sugar and water into a saucepan over a medium heat. Stir until the sugar dissolves.Remove from the heat. Leave to cool for 10 mins.
3. Leave aside to cool. Cover and leave to infuse for 24 hours.