150g5 1/2 oz of elderflowers without stems, about 35 heads
1kg5 cups of golden sugar
Collect only fresh flower heads and make sure the tiny buds have just opened and use them the same day. This is important because the lovely fragrance will turn into bitterness if you wait too long. Also do not wash the flower heads because you will lose too much flavour. I dedicated an entire post to picking these since you can confuse them with other plants. If you are new to elderflowers go have a look here.
Make sure to look through them carefully and remove any insects. While doing so make sure to remove unopened buds and any flowers that are not perfectly fresh. They will otherwise spoil the taste. When you are done with this the most labour intense task is done. Zest the lemons and the orange and squeeze them out.
Bring the water and sugar to a boil and remove from the hot stove top. Add the flowers, zest and juice from the lemons and oranges and give it a stir. Cover with a tight fitting lid or plate and leave to steep over night.
Strain through a fine mesh sieve and pour into bottles or mason jars. It keeps in the fridge for about 4-6 weeks. For later use you can also freeze it in containers or freeze it in ice cube trays. The season for elderflowers is from May through June, so it is best to be quick with collecting them.