Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the caster sugar and 1 litre of water in a pan and bring to a simmer. Make sure the sugar has dissolved. Wash the elderflower heads gently under cold water. Peel the rind from 1 lemon into strips with a peeler.
Remove the sugar syrup from the heat. Add the elderflower heads, lemon strips, the juice from the peeled lemon and most of the thyme (leave 5 sprigs for decoration). Leave to cool, cover, and steep overnight.
Strain the liquid through a piece of muslin or clean tea towel into a jug. Taste the liquid and if it’s too sweet for you, dilute with water and add more lemon juice. It should be a bit sweeter than you like it, as the freezing process will take the sweetness down a little.
Slice the remaining lemon, put 1 slice each in 10 ice-lolly moulds, and a small sprig of thyme. Pour the elderflower liquid into the moulds, add a lolly stick and freeze overnight.