Instructions

1. Shake the elderberry florets slightly to remove any debris and insects. Remove large twigs and large stems.
2. Pour water into a saucepan and bring it to a boil. Add sugar and cook for a few minutes. Stir until the sugar is completely dissolved.
3. Remove from the heat and add elderflowers and lemons.
4. Cover and leave it to infuse for 2 days in a cool place. The cool temperature is important since at room temperature the mass can start to ferment.
5. After 2 days, filter the liquid through a cheesecloth or a fine strainer. Add citric acid, put on the heat, and bring to a boil. Cook for 2 minutes, stirring.
6. Pour the hot syrup into sterilized bottles, seal them, and leave them to cool.
7. Once the bottles have cooled, store them in a cool dark place. Keep in the fridge after opening.