Mix white wine with 1 l of water and citric acid. Shake out flower umbels (do not wash) and pour the liquid over them so that they are covered.
Wash and slice the lemons and add them.
Cover and refrigerate in a porcelain or glass container (important) for 2-3 days – cellar room will do.
Strain and boil the liquid with the sugar.
Boil for a few minutes until bubbling.
Pour hot into bottles and seal.
Keeps for at least 6 months.
Very tasty with fruit salad, round off gravies. As a small reception cocktail I recommend: 1 glass of elderflower liqueur 1 glass of elderflower syrup
fill up with dry sparkling wine. As an eye-catcher, add a pierced Cape gooseberry to the glass.
It then rolls up and down in the glass.
