>> 1kg (2 1/4 lbs) sugar
>> 1.5 liters (6 cups) boiling water
>> 4 lemons
>> 30 large elderflower heads
>> 55g / 2 oz citric acid
Place the sugar into a large Pyrex bowl. Pour boiling water over the sugar and stir until all the sugar has dissolved. Allow to cool.
Grate the rind of the lemons with a fine grater then add to the sugar water.
Slice the lemons and add to the sugar water. Add the citric acid and stir. Add the flower heads to the water and stir again. Cover and let steep for 48 hours.
After 48 hours strain through a cheesecloth into a clean bowl. Using a funnel, fill sterilized bottles. Seal and store in a cool, dark place (not the refrigerator) for two to three weeks or freeze in plastic containers.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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