Cover 2 litres (3½ pints) of fresh elder flowers with 2 litres (3½ pints) of water. Add 1 sliced lemon, a tablespoon of malt or cider vinegar and 300 g (10 oz) sugar. Stir well and leave for 24 hours. Strain and simmer mixture for 15 minutes then leave and bottle when cool. Chill before serving.
(Reproduced from The Urban Dweller’s Country Almanac by Bernard Schofield, 1978, by permission of the publishers, Cassell & Co. Ltd.)