>> 1 1/2 cups sugar
>> 8 cups boiling water
>> 3 lemons
>> 20 to 30 Queen Anne's lace flowers
>> 2 tsp citric acid
Place the water into a medium saucepan. Bring to a boil, then turn off. Add sugar and stir until dissolved. Let cool.
Add the citric acid, and stir.
Slice the lemons and place evenly into two 1 litre mason jars. Divide the flowers evenly and place into the jars.
Pour the sugar water evenly between the two jars. Stir well, cover the jars loosely with the lids or a thick cloth. Let sit for 48 hours.
After 48 hours strain through a cheesecloth or sieve into a clean bowl. Using a funnel, pour back into the two jars.
Seal and store in the fridge for up to four or five days.
Wild Edibles in Recipe: Queen Anne's Lace
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Recipe Category: Beverages
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