June 5, 2014 by dgarnett2013
Elderflower Drink: Edible Wild Plants and Herbs by Pamela Michael
- 12 large elderflower heads
- 2 large lemons
- 450g sugar
- 4 litres water
- 3 tabs white wine vinegar
Shake any insects from the elderflowers and snip off the stems.
Put the flowers into a clean plastic bucket or v. large bowl.
Put the sugar and water in a large saucepan and heat till sugar is just dissolved (you don’t have to add all the water at this point – you can add any that doesn’t fit in the saucepan into the bowl).
Pare the rind from the lemons, squeeze out the juice and add to the elderflowers. Then add the syrup mixture (water and sugar) and wine vinegar.
Stir and leave to steep for 24 hours.
Strain the liquid through muslin and fill up sterilized bottles.
You can drink this immediately, but it gets better if you leave it to go a little fizzy. It keeps for several weeks.
Made during half term, when Nick took Rose into work for a day.