Rinse the elderberry flowers and place in a bowl.
Brush the lemons, cut into thin slices and add them and the citric acid in the bowl.
Boil the water and hit the boiling water over in the bowl and stir.
Cover with a towel and let stand in a cool place 3-4 days.
Strain the juice and stir in the sugar until it dissolves.
Drain and fill it up on sealed bottles or cans.
Pasteurize the bottles by placing them in a large saucepan.
Fill with water to cover the bottles.
Boil the water with the bottles in, boil five minutes and then let the bottles remain in the water until it has cooled.
Provides a long conservation in room temperature.
4 cl gin and 4 cl undiluted elderflower syrup turned over plenty of crushed ice.
Garnish with a slice of lemon.
Approximately 3 liters
About 40 bunches freshly picked elderflowers
3 (organic) lemons
50 g citric acid
2 liters of water
2 kg (organic) granulated sugar