We have a big elderflower tree by our house, and we’ve taken elderberries off it quite a few times. But in the summer of 2018, we took the flowers off it too, in two batches, and made this with delightful cordial twice. It’s got a lovely fresh, zesty flowery taste, and is especially good with ice cold sparkling water. You’ll need a very fine sieve or straining muslin, and some sterilised glass bottles (take the lids off and pop the bottles into an oven at 160C for 30 minutes)

40 heads of fresh elderflowers

2 unwaxed lemons, roughly chopped

1 unwaxed lime, roughly chopped

600g caster sugar

50g citric acid

• Check the flower heads for insects. As a lot of the flavour comes from the pollen, it’s best not to wash the flowers. Place the flowers in a big wok or stainless steel bucket. Add the lemon and lime

• Bring 1.5 litres of water to a boil, add the sugar and citric acid, and take off the heat as soon as they’ve dissolved. Pour over the flowers and stir well. Cover and leave for at least two days

• Strain the liquid in your sieve or muslin, and pour into the sterilised bottle

• To make up, put about four tablespoons into a glass and top up with about 400mls of water, preferably sparkling