Servings: 20 servings, approx
- 10-12 Elderflowers stalks removed & check for any bugs and rinse if necessary
- 1 Lemon, unwaxed paired
- 225 g Granulated Sugar
- 120 g Cider Apple Vinegar
- 350 ml boiling water
Pour the water into a large saucepan and add the sugar and lemon rind. Place on the hob and heat slowly on a low setting until the sugar has dissolved. Rinse the flower heads and check for any bugs, remove! Now add the flower heads to the sugar syrup to steep and cool for 12-24 hours.
After such time strain through a fine sieve and add the apple cider vinegar, pour into a large kilner jar. You can drink the shrub straight away but it is best enjoyed after a few weeks or up to 6 months after making. When you're ready to serve fill a glass with a 1/4 full of elderflower shrub and finish with cold sparkling water. Store in the fridge for up to 6 months.