CHECK THE ELDERFLOWERS: (IMPORTANT NOTE: DO NOT wash the elderflower, the flavour is in the pollen and you will simply wash it away.) Place the elderflowers on a clean tea towel, trim away any leaves from the elderflower, inspect for bugs or insects, then transfer the flowers to a large bowl or saucepan.

INFUSE THE ELDERFLOWERS: Cover with 1 litre (1 qt. or 4 cups) of cold water, the lemon slices (if using) weigh the elderflower down with a side plate, put the lid on the saucepan and leave to infuse for 24 hours.

STERILISE BOTTLES: Directly before making the syrup or cordial, wash your glass bottles with hot soapy water. (you’ll need 1 ½ litre / 1.5 qt. capacity in total). Heat the oven to 120°C / 250°F / Gas ½ then lay the bottles directly onto the oven rack. Heat while you make the syrup.

MAKE THE SYRUP: After the elderflowers have infused for 24 hours, strain the infused water through a fine sieve into a large saucepan, discarding the elderflower and lemon, if using. Stir through the sugar and citric acid, then cook over medium heat, stirring until the sugar dissolves.

BOIL THE SYRUP: When the sugar has dissolved, bring the syrup to a simmer and simmer for 3 minutes.

BOTTLE THE SYRUP: Carefully remove the hot bottles from the oven and place them on a wooden chopping board. Use a funnel to fill the bottles with the hot syrup, leaving a little space at the top. Seal and allow to cool completely.

STORE: Store the bottles in a cool, dry place for 3-6 months. Once opened keep bottles in the refrigerator.

TO SERVE: Mix the elderflower syrup with soda water / sparkling mineral water to taste. I usually start with 1 part cordial to 4 or 5 parts water. If you want to try a recipe for a cocktail with elderflower, you have to try the famous Hugo Spritz Cocktail!