2 Heads of fresh young elderflower (maybe a few more?)
2 lbs white sugar
2 lemons, rind and juice
1 tablespoon white wine vinegar
1 gallon of cold water
- Place all the ingredients in a large bowl or basin (not made of metal).
- Allow to stand for 24 hours
- Strain and bottle in clean (or sterile) strong bottles suited to high pressure fizz.
- Label the bottles and leave for at least two weeks before serving.