500 ml elderflowers
1 small piece root ginger; optional
2 lemons; sliced
1.2-1.4 kg sugar; per 4.5 litres juice
4.5 litres boiling water
25 g yeast
Pick or shake the flowers off the stems. Put them in a basin with the ginger, sliced lemons and the sugar. Pour on the boiling water, stir well and when lukewarm mix in the yeast. Stir daily for 4 days, then strain and leave to ferment in a well-filled jar or cask.