Cerys on 6 - 20/06/2010

This week’s recipe comes courtesy of Will the chef: “Here’s a recipe that has to be made this week, it couldn’t be more seasonal. You will need: 15 heads of elderflower 2 Ibs of sugar 1 pint of water 2 lemons Boil up the water, add the sugar and stir until it dissolves. Pour over the flowers and sliced lemons and leave to stand in the fridge for a couple of days. Strain through a muslin cloth and add to your gin and tonic (or sparkling water).”