Scented Nectar
Ingredients
– 50 elderflower heads
– 2,4 kg of granulated sugar
– 2 unwaxed lemons
– 3 litres of water
– 50g of citric acid
First of all inspect elderflowers carefully and remove unwanted guests (do not wash the flowers!). 
After that, place the lemon slices and the elderflower heads into a big bowl, large enough to accommodate 4/5 litres. Bring the water and the sugar to a boil in a large pot. Remove from heat and let cool for around 45 minutes.
Add the citric acid and pour the lukewarm liquid over the elderflowers and the lemon slices. Stir the mixture well for around 5 minutes. 
Place a towel over the bowl and let the syrup stir in a cool and dark place for 3-5 days. Stir the mixture twice a day.
After 3-5 days, take a sieve and lay a clean tea towel inside it to strain the syrup. Discard the flowers and the lemons. Pour the filtered syrup into clean glass bottles or jars. Store the syrup in the refrigerator or freezer. Elderflower syrup can be kept in the freezer since the high sugar content keeps it from freezing. 
Serve the syrup diluted with soda (4 parts water and 1 part elderflower cordial), with white wine or Prosecco and some mint leaves.
The ideal period to pick elderflowers is May-June … and this is where I picked up mines : 
Canale Quarantia, Foci dell’Isonzo (Italy)
Enjoy your drink,
Anna
