<p>In spring and summer, when the days turn hot, hot, hot, we need a refreshment ASAP. We make this elderflower syrup every year in the middle of the spring and drink it all throughout the spring and summer. It's a great addition to cold, icy water. We add a few fresh leaves of mint and a slice of lemon or lime and voila, ready to serve. </p>
Clean the elderflower heads, to loosen any dirt or bugs. Fill the saucepan with 2 litres of cold water, put in the elderflower heads. Pare the zest from the lemons using a potato peeler, then squeeze the juice out of two lemons. Add the lemon zest and lemon juice to the elderflowers. Cover with a lid and leave to infuse for 16 - 36 hours.
Never leave more then 36 hours because the elderflower will start to rot.
Line a colander with a clean kitchen towel, then sit it over a large saucepan. Add the sugar and bring to a simmer, over a medium high heat. Set aside, add the citric acid.
Use a funnel and a ladle to fill sterilised bottles. The elderflower cordial is ready to drink straight away and will keep in a cold, dark place for up to a year.
Place the bottles in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Add the elderflower cordial to the bottles, make sure the lids pop down and store.