“The Illustrated Herbal Encyclopedia” by Brenda Little
2 good handfuls elderflowers-unbruised
2 tbsp. White vinegar
700 g./1-1/2 lb. Sugar
4 litres/7 pints water
* Grate the lemon rind, squeeze the juice and add to the elderflowers, sugar and vinegar. Stir. Add the water and stir again. Cover the container and leave to stand for a day. Strain twice and bottle securely – corks or screw-tops.
* Leave in a dark place for 3 weeks before opening.