The first step is to clean the flower heads. Shake the flower heads gently to remove any insects. Avoid rinsing them to preserve their flavor—just inspect carefully. Snip off most of the thick stems, as they can be bitter.
Wash your lemons (it’s best if they are organic and unwaxed) in soapy water. Pat them dry. Slice them and add them to your heat-proof bowl. I prefer using lemon slices because lemon zest is harder to strain off.
In a small saucepan, combine the sugar and water. Warm on a low heat, stirring, until the sugar is fully dissolved. Try not to boil it!
Then add the citric acid and stir until combined. Then turn off the heat and let it cool for about 10 minutes.
Place the whole flower heads in the bowl with your lemon slices. Pour the warm syrup over them.
Cover the mixture with a lid or a clean cloth and let it steep at room temperature for 48 hours in a cool, dark place out of direct sunlight.
After steeping, strain the syrup through a fine mesh strainer or cheesecloth into a sterilized bottle or jar. Compost the elderflowers.
Store in the refrigerator for up to 4 weeks!
