Juice the lemons. Add the syrup and water. Mix and taste. Add ice and elderflowers to garnish.
Makes 400ml (14fl oz)
To make the stock syrup: Put the sugar, water and elderflowers into a saucepan. Bring to the boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed.
Copyright Ballymaloe Cookery School
Come and savour culinary delights at Ballymaloe House Hotel in person, and experience how we prepare this recipe firsthand.Book Your Stay