Trim the elderflower heads to remove any long stalks, carefully remove any insects and dirt then place in to a large bowl along with the citrus zest and juice.

Boil 750ml of spring water to the boil and pour over the elderflowers and citrus.

Cover with clingfilm and leave overnight to infuse.

Steralise the bottles or jars which you will use to store the cordial by washing with soapy water, rinsing and placing in an oven on low until completely dried.

Strain the infused water through a sieve or piece of muslin straight into a large heavy bottomed saucepan.

Add the sugar and heat on low, stirring frequently until the sugar is dissolved.

Once the sugar is dissolved slowly bring to the boil.

Once boiled take off of the heat and, using a funnel pour the hot liquid into sterilised bottles or jam jars.

Seal the bottles and store in the fridge.