Delicate creamy-white elderflowers start to appear in abundance at the beginning of summer. Best gathered just as the many tiny buds are beginning to open to get the best flavour. Mix it up with ice, lime, mint and sparkling water – bliss in the Summer sunshine!

Makes about 2 litres

About 25 elderflower heads
Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150ml in total)
1kg sugar
1 heaped tsp citric acid (optional)

1. Pick off any insects and beasties you see on the flowers! Place the flower heads in a large bowl together with the orange and lemon zest.

2. Bring 1.5 litres water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.

3. Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid (if using).

4. Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.

5. Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.

Don’t just drink it… why not use it in your baking, with poached pears, add a splash or two to fruit salads or anything with gooseberries or dilute one part cordial to two parts water for fragrant ice lollies!