Ingredients​

​

• 15 Elderflower flower heads 

• 1300g Sugar

• 1 Litre Water

• 2 Lemons

• 2 Limes

• 2 Tsp Citric Acid

What do we need?

​

• Weighing scales

• Measuring Jug

• Large saucepan

• Wooden spoon or spatula

• Sharp knife

• Teaspoon

What do we do?

                     

• Collect the elderflower heads, make sure you pick flower heads that are fully open  

• Wash and de-bug the flowers

• Put the Sugar into the saucepan and dissolve with the Water

• Put on the stove and heat until the sugar is all dissolved and the liquid comes to a boil

• Add the flower heads

• Cut the the Lemons and Limes and squeeze the juice into the saucepan. Drop the whole fruit into the saucepan after

• Add the Citric Acid and stir well

• After 12 hours remove the lemon and lime halves

• Leave for a further 12 hours

• Prepare the bottles by sterilising with boiling hot water

• Remove the elderflower flowers

• Pass the liquid through a muslin or fine cloth 

• Pour the liquid into the bottles, add the lids and keep somewhere cool

​

​

​

​

 

 

 

 

 

Property of Cooking Pioneers