Geordie Broon expressed an interest in this recipe at the recent Yorkshire Gathering. It's not alchoholic, but it's dead easy to make and tastes WONDERFUL.

bits: 4 large heads of elderflower (picked on a dry sunny day) Juice and thinly pared rind of 1 lemon 2 tablespoons of white vinegar (I use white wine vinegar) 1.5lb (700g) granulated sugar

Method: Place all the ingredients in a large container with 8 pints (4.5l) of water. Stir to help dissolve the sugar, cover with a cloth for 24 hours. Strain and pour into sterilised screw-top bottles that have previously held a sparkling drink **VERY IMPORTANT, THIS DRINK GETS SERIOUSLY FIZZY). Screw on the caps tightly and leave for two to three weeks before sampling so that it developes a fizz. Store in a cool place. Drink within 3 months.

You can collect elderflowers around this time of the year freeze them so you can make this brill drink anytime of the year.

Hope you enjoy it!

John