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Food & Drink
1 cup fresh or dried elderflower, plus more for garnish
1 cup white granulated sugar
1 cup filtered water
1 cup freshly squeezed lemon juice
6 cups filtered water
To a medium saucepan, add the elderflower, sugar and water. Set over medium heat and stir until sugar dissolves. Bring the mixture to a simmer and then immediately turn off the heat, cover the pan and allow to steep for 1 hour. Pour the syrup through a strainer and into a pitcher and discard the elderflowers.
To the strained syrup, add the freshly squeezed lemon juice and top with the water. Refridgerate until chilled, at least 2 hours. To serve, add a few ice cubes and then garnish with elderflower.