You'll Need

• 20-25 heads of elderflower
• 1 litre cold water
• 1 lemon, juice and zest
• Caster sugar, to taste

1. Shake the flower heads to remove any creatures.
   
   
2. Pluck the flowers from the stalks and stems (by hand results in a richer flavour and less stalk, though scissors do the job just fine).
   
   
3. Scoop the flowers into a sieve to help sift out any further insects. Tumble into a large bowl.
   
   
4. With a veg peeler or zester, peel your lemon to get strips and add to bowl. Halve the lemon and squeeze in all the juice. Pour in the cold water.
   
   
5. Place a little sheet of greaseproof paper over to lock in all the flavour, to keep it from browning and to keep anything from diving in. Steep for 8 hours or overnight.
   
   
6. Strain through a muslin cloth or tea towel-lined sieve into a large saucepan. Squeeze the flowers to ensure you get as much flavour out of them as possible.
   
   
7. Gently warm. Add a few spoons or shakes of sugar, to sweeten it to your liking. Serve on ice straight away or bottle, cork/seal and store in the fridge for up to a week. Freeze any excess.