Elderflower syrup

Check each flower for dirt and bugs, pack them into a preserving jar or container, slice the lemons, add them in, and fill with water until everything is submerged.

Let it infuse for a minimum of 24 hours and a maximum of 3 days on your countertop.

Place a pot on the stove with a sieve and a rinsed wrung-out cheesecloth on top.

Strain everything, add sugar and lemon juice.

Bring to a boil and stir occasionally, let it boil for 2 minutes and turn off the heat.

Pour into a sealable bottle, keeps for 1 month in the refrigerator.

Serve 2 parts syrup to 8 parts water with some ice cubes, one slice of lemon, and optionally another elderflower bloom.