- 4 1/2 pounds sugar
- 20 elderflowers
- 3 1/4 tablespoons citric acid
- 2 slices lemon
- sparkling wine (or mineral water, to serve)
- Bring sugar and 12 cups water to a boil and simmer until sugar has dissolved. Place elderflowers, citric acid and lemon slices in a large bowl then cover with sugar syrup. Allow to cool, cover and leave in a cool, dark place for 3 days. Strain through cheesecloth then transfer to cordial bottles, seal tightly and chill. Will keep for 6 months in the refrigerator.
- To serve, mix 1 part syrup with 4 parts sparkling wine or 1 cup sparkling mineral water and serve over ice.