From Elderberry Value-Added Sourcebook by Deni Phillips
2 1/4 cups cane sugar
3 pints boiling water
4 medium lemons, washed
30 large elderflower heads, shaken to remove insects
2 ounces citric acid
1. Place the sugar into a large stockpot or large bowl.
2. Pour the boiling water over the sugar and stir until dissolved. Set aside to cool. Grate lemon skins with a fine grater; add to the sugar water.
3. Slice lemons into thick slices and add to the water. Add the citric acid and stir. Add flower heads to the water and stir again.
4. Cover with a clean cloth and leave to steep for 48 hours. Strain through a clean muslin cloth into a clean bowl.
5. Fill sterilized bottles. Seal and store in a cool, dark place. Do not refrigerate until after opened.