Tastes great and does you good: elderflower syrup
·Prepare the elderflowers
Bring all the water to the boil, then let it cool. Add the elderflower heads (10 pcs), which you should have left spread out on the table or floor for a while beforehand, so any little bugs or other insect residents can crawl out.
Slice the lemons
Wash the lemons thoroughly under hot water and cut them into slices. Remove the pips.
Rest in a cool spot
Mix the gelling sugar (Sirupfix) with the sugar. Add the flowers, the gelling sugar mixture and the lemon slices to the boiled and cooled water. Let the whole mixture stand for 24 hours in a cool place - ideally in the fridge.
Boil briefly
Strain the mixture, ideally through a cloth. Bring it to the boil, then immediately lower the heat and simmer gently for about 10 minutes.
Bottle it up
Pour the hot syrup into sterilised bottles and let them lie on their side for about half an hour. Store in a cool place. If you like, you can seal the tightly capped bottles and preserve them further, so the syrup will keep for longer.
