This versatile syrup is good in drinks and cakes, and is good with gooseberries, too.

Ingredients

1pint (500ml) water

The zest and juice of one lemon

8 oz (200g) granulated sugar

Twelve large elderflower heads

Method

Bring water and sugar to boil, stirring to dissolve the sugar, add lemon zest and juice, and finally the twelve elderflower heads. Remove from stove and strain the fragrant syrup into a bowl or jug.

It is good for cooking gooseberries, for mixing into summer drinks, or to moisten a lemon drizzle cake. Store the syrup in a bottle in the fridge for a few days or freeze as ice cubes.

 Paul Cleave