25 – 30 large elderberry flower clusters
2 large lemons
1 1/3 quart water
1 1/3 quart sugar
1 tablespoon citric acid
Rinse the flower clusters and drain. Rinse and thinly slice the lemons.
Bring the water to a boil and dissolve the sugar. Add the citric acid.
In layers, add the elderflowers and the lemon slices in a pot and pour on the sugar water.
Cover and, after it has cooled, store cold for 2 – 3 days.
Rinse bottles with water where you have dissolved a tad sodium benzoate. Pour the syrup through a strainer and bottle. Store cold.
Dilute syrup with three or four times as much water, or Prosecco, or with a tad of Vodka, or some Sprite. It’s ok to omit the Sprite.