In late May and June, elder bushes flower along the hedgerows and forest edges of the Swiss lowlands, covered in flat white umbrellas of tiny, honey scented blossoms. Swiss families pick them on dry, sunny mornings and turn them into Holunderblütensirup, a syrup that is diluted with water or sparkling water all summer long. Supermarkets sell it too, but the homemade bottle is a point of quiet household pride.

It is one of the most refreshing soft drinks there is, floral and lemony and not too sweet once diluted. A bottle in the fridge means a cold drink for everyone at a summer race party, adults and children alike, and a splash of it in sparkling wine makes a festive version for those not driving.

The steep

Ingredients

• 20 large elderflower heads
• 3 unwaxed lemons
• 6 cups (1.5 liters) water

Method

1. Shake each flower head gently and snip off the thick green stems with scissors, leaving only the small stalks holding the flowers.
2. Put the flowers and lemon slices in the large bowl. Bring the water to a boil, let it cool for 5 minutes, and pour it over. Cover and leave in a cool place for 2 to 3 days, stirring once a day.

The syrup

Ingredients

• 5 cups (1 kg) sugar
• 1 tablespoon (15 g) citric acid

Method

1. Line the sieve with the kitchen towel and set it over the saucepan. Pour the flower water through it, then gather up the towel and squeeze gently.
2. Add the sugar and citric acid. Heat over medium heat, stirring, until the sugar dissolves, then bring to a boil and simmer for 2 minutes.
3. While hot, pour the syrup through the funnel into the warm sterilized bottles, close them and let them cool. Store in the fridge.

To serve

Ingredients

• 1 1/2 oz (45 ml) elderflower syrup
• 1 handful ice cubes
• 6 oz (180 ml) cold sparkling or still water
• 1 slice lemon
• 1 fresh mint leaf

Method

1. Pour the syrup into a glass with ice, top with the cold water and stir. Garnish with lemon and mint.

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