25 heads of elderflower (for maximum flavour, pick while the sun is shining)
1 .5 litre of water
800g of caster sugar
Step 1Gently wash the elderflower heads under cold water and place into a large bowl.
Step 2Peel a thin layer of the zest from 5 of the lemons, slice the fruit and add to the elderflower with the sliced limes.
Step 3Bring the water to the boil and gradually stir in the sugar. Simmer gently until all of the sugar has dissolved. Allow to cool slightly before pouring over the elderflower, lemons and limes. Cover with a cloth and leave to sit in a cool, dry place to infuse for 24 hours.
Step 4Place a muslin cloth or fine sieve over another large bowl and strain the mixture. Squeeze the juice from the remaining two lemons and stir through your cordial.
Step 5Pour into sterilised bottles or freezer-proof containers. Seal tightly and store until ready to use.