Fennel Flower and Lemon Syrup

• 4 lemons
• 8 fennel flower heads
• 6 leaves of lemon-scented geranium or lemon verbena

Thinly pare off the lemon zest and put it in a saucepan together with the fennel, thyme and geranium, verbena or linden blossom. Pour on the boiling water and simmer for 10 minutes before removing from the heat and leaving to infuse until cold. Halve and squeeze the lemons and add their juice to the saucepan, together with the sugar. Bring to the boil, ensuring that all the sugar has dissolved,