Homemade Elderflower Liqueur

Pick through the elderflower and place in a bowl. Bring the sugar and 250 ml (approximately 8 ounces) of water to a boil, then pour over the flowers. Cover with a kitchen towel, and place in a warm, bright place for 24 hours.

Filter the syrup through a fine strainer lined with cheesecloth. Add the lemon juice, and heat briefly before cooking. Bring to a boil, then transfer into prepared bottles. Fill with the double grain alcohol and seal tightly. Let cool to room temperature, then store in a cool, dark place for 2 weeks before using.