In a heavy pan bring water and sugar to the boil over a moderate heat, stirring constantly, and wash down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar has dissolved. Boil the syrup for 5 minutes then stir in the lemon juice and rind. Put the elder flowers in a double thickness of cheesecloth and tie ends with string. Add to the mixture and heat for 5 minutes. Remove pan from heat and cool. Remove elder flowers and squeeze out excess liquid. Pour mixture into freezing containers and freeze, stirring every hour for 4 hours, or until ice is well blended and firm.
(Pamela Harlech’s recipe for Elderflower Water Ice is reprinted from Vogue, 1975, by kind permission of Condé Nast Publications.)
© 1986 All rights reserved. Published by Macmillan.