Elderflower processing

I’m sure this is what the fairies in my garden drink!
My friends Anne and Deidre taught me to make this gorgeous drink, from the creamy white blossom of the Elderflower.
Here’s how you make this –
Harvest 1 litre Elderflower blossoms and trim off green stems as you see here
Put in a food grade plastic bucket with the thinly peeled rind of 2 lemons and 5 litres of boiling water
Leave to steep covered for 3 days, stirring daily
Strain liquid into a large cooking pot, add 1.4kg sugar and bring to the boil, stirring.
Simmer for 10 minutes to kill any wild yeasts, then leave to cool with lid on
When liquid is cool, add 7g Champagne yeast and the juice of the 2 lemons you peeled and have stored in the fridge.
Pour into fermentation jars and add bungs and airlocks (all available from wine making suppliers)
Leave in a coolish, darkish place for 6 weeks or until fermentation ceases (bubbling stops)
Rack off, bottle and enjoy!