1 1/4 cups water
5 cups granulated sugar
1 organic lemon, sliced
25 to 30 elderflower umbels

\r\nTotal Time: 1 hour, 15 minutes"} 6d:{"type":"p","text":"Makes about 25 ounces of syrup"} 6e:{"type":"p","text":"Instructions"} 6f:{"type":"p","text":"Step 1: In a saucepan, combine the water and sugar. Bring to a gentle simmer, stirring until the sugar is completely dissolved."} 70:{"type":"p","text":"Step 2: Wash the lemon thoroughly and cut it into slices, discarding the ends."} 71:{"type":"p","text":"Step 3: If desired, lightly rinse the elderflowers. Keep in mind that rinsing can wash away some of the pollen, reducing the flavor. I chose not to wash mine; instead, I laid them out in the sun to allow insects to crawl away."} 72:{"type":"p","text":"Step 4: In a large jar, layer the elderflowers and lemon slices alternately, pressing them down as you go."} 73:{"type":"img","width":"800","height":"533","href":"https://img.theepochtimes.com/assets/uploads/2026/06/23/id6052005-syrup-02.jpg","src":"https://img.theepochtimes.com/assets/uploads/2026/06/23/id6052005-syrup-02.jpg","text":"(Alexandra Roach/The Epoch Times)","align":"aligncenter"} 74:{"type":"p","text":"Step 5: Fill the jar with the hot syrup mixture. Close the lid and allow it to rest for 24 to 48 hours, gently turning the jar over occasionally."} 75:{"type":"p","text":"Step 6: After the extraction time is complete, strain the syrup into a pot using a wet cheesecloth or a thin kitchen towel (wetting the cloth prevents it from soaking up too much syrup). Wring out the flowers and press out the lemon slices to extract as much liquid as possible."} 76:{"type":"p","text":"Step 7: Bring the syrup to a boil and cook for about one to two minutes, or until it reaches your desired thickness."} 77:{"type":"p","text":"Step

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