Makes 2 litres/3½ pints

• 20-25 heads of creamy white elderflowers
• 1.5kg/3lb 5oz granulated sugar
• 1.5 litres/2½ pints water
• 2 unwaxed lemons
• 50g/2oz citric acid
• 2 campden tablets, optional

Place the sugar in a saucepan and add the water. Over a medium heat, bring to a boil and gently stir to dissolve the sugar. Turn off the heat, cover with a lid and leave to cool.

Collect your elderflowers. Check for insect life and place in a large bowl.

Thinly slice the unwaxed lemons and add it to the bowl.

Pour over the sugar water and add the citric acid and campden tablets, if using.

Give everything a stir and cover with a clean tea towel. Leave in a cool, dark place to steep for 24 hours.

Strain the cordial through a scalded jelly bag – or a nylon sieve lined with scalded muslin or a new scalded j-cloth. Pour into sterilised bottles. For longer storage, freeze.

Dilute 1:10 cordial to water. Serve as cold as you can get it.

Drink.