Instructions

1. Clean the flowers by removing the stems, , leaves and shake the insects off the flowers.
2. Put the flowers into a large bowl and pour lukewarm over them. The water should completely cover the flowers so add more, if it doesn’t. Put the sliced lemons on top, cover and rest in a cool place up to 3 days - at least for 24 hours.
3. Strain the blossoms and lemon through a sieve into another bowl, pushing all the liquid out of the soaked blossom and lemon slices. You should get about 1 -1.5 litre liquid. Pour this into a saucepan through a sieve, lined with a cheesecloth.
4. The liquid should be clear and golden. Add the sugar and bring to the boil. Simmer over medium heat until you get a thick, syrupy sauce (it should reduce to about a third). (If it's not thickening/reducing enough after 25 minutes or so, add some more sugar!) The thickness should be similar to golden syrup.
5. Pour the syrup into a sterilised jar and keep it in a cool place. You should get about 200-300ml.