Gently shake the flower heads to remove any bugs. Rinse the flowers under cold water and remove all the green stems, keeping just the little flowers. While the flowers are edible, the stems and the leaves are toxic.
Gently scrub the lemons under cold water. Remove the ends and cut the lemons in slices.
In a large glass jar, alternate a handful of flowers with a few slices of lemon, and top the last layer of flowers with lemons. Pour the water and gently press the lemons and flowers down to make sure they’re submerged in water. Close the lid or cover the jar with plastic film. Let rest in a cool place for 48 hours.
Using a clean cotton dishtowel, strain your content into a medium pot. Give it a nice squeeze to get as much liquid as possible, making sure you squeeze the lemons, too. Add sugar and vinegar, and bring to a boil. Turn down the heat and cook gently for another 5 minutes.
Let the syrup cool off and strain it into a bottle or glass container. Store it in the fridge.
*The best and easiest way to enjoy elderflower syrup is to dilute it in water. A couple of tablespoons of syrup in a glass of water should be enough, but you can play with the quantity according to your taste. You can also add a few ice cubes and a leaf of mint.
Recipe by Very EATalian