Elderflower Buds

• 20 young elderflower sprigs
• 300 ml (10½ fl oz) sugar syrup</

Rinse any insects off the elderflower. Seal in an airtight glass jar with the sugar syrup and elderflower vinegar and keep for 1 week before using, if you can, for the flavours to develop. This can be stored for up to 2 months.