It doesn’t get much easier than this. I love the taste of elderflower, and the health benefits are not to be sneezed at!
600 ml by volume of fresh elderflowers (or 300 ml by volume dried) 700 g of raw sugar Juice of one lemon 4 litres of water Yeast
Pour boiling water over the elderflowers, sugar, and lemon juice. Stir, then leave to steep for 12 - 24 hours. Strain out the flowers, add the liquid to the fermenting vessel, stir in the yeast and seal. Ready to bottle in 4 – 7 days (750 ml bottles primed with 1 tsp of raw sugar), ready to drink 7 – 10 days after that.