The one our family has always used is:

2 heads of elderflowers, juice and thinly-pared rind of 1 lemon, 24
oz sugar, 2 tablespoons vinegar, 1 gallon of water. Leave well covered
for 24 hours, then strain into pop bottles. Leave for up to a
fortnight to build up fizz and clear.

We call it "Elderflower lemonade"; but note that it's quite strongly
alcoholic: a pound and a half of sugar in a gallon could in theory
give seven-and-a-half percent alcohol. Which is as strong as that
lethal cheap cider in blue bottles.

Theoretically, but it depends on the wild yeasts that have innoculated the
brew. Some don't produce much, if any alcohol.

The Austrians make a similar recipe, but it's rather a syrup, and keeps a
lot longer because of the sugar and acid concentration.


Elderflower syrup [Hollersirup] (non alcoholic, still)
makes 3 Litres of concentrated syrup.

20 Elderflower heads - washed (to remove the yeasts and reduce
fermentation).
2 lemons, sliced
70 g citric acid
2kg sugar*

1. Put the flower, lemons and citric acid in a bowl and pour in half the
water(1 1/2 litres) and stir. Leave to stand for 48 hours in a cool but not
cold place. 2. Seive the liquid and add it to the sugar, add more water to
make 3 litres. 3. bottle and store cool.

It should be diluted to taste with sparkling water before you drink it, say
around 1:3.