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Boil the water, then stir in the sugar until it has dissolved, and leave to cool.
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Zest the lemons.
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Extract juice from one lemon.
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Cut the other lemon into slices
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Place the elderflowers in a large, non-metallic container.
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Add the lemon zest, juice and slices, the sweetened water and the vinegar.
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Stir, cover with a cloth, and leave for 24 hours.
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Strain the liquid through a fine sieve, squeezing the flowers to extract all the flavour.
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Pour into clean screw-top bottles
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Store, preferably on their sides, for 10 days, until effervescent.