If you want to follow suit, scour the hedgerows now as (in the Midlands at least) the flowers are just starting - so you should have at least a couple of weeks to get yourself geared up to make it.
I can remember my aunty making this in the early '80s and being very impressed as a teenager that you could produce a fizzy drink without the aid of the ubiquitous Soda Stream - a mod con which never got over the threshold of our house. If a television couldn't make it through the front door, I suppose a Soda Stream didn't stand a chance!
In the process of making this, I've also discovered that being a regular flower picker has the advantage of always having that rare beast, a clean bucket, to hand. You'll need one for this recipe.
A clean bucket
36 heads of elderflowers (with as few bugs attached as possible!)
4.5 litres of water
680 grammes of sugar
2 tablespoons of white wine vinegar
1 lemon - zest and juice needed (no pith).
Strong bottles (flip top ones good for this, or strong brewing bottles) - sterilised.
To make it: (WARNING: highly technical)
Chuck everything in the bucket and leave for 24 hours. After this time, strain the liquid through muslin and bottle it. The liquid will be a bit cloudy - this is normal. Once bottled, it will start to generate fizz which you will need to release every now and then so that your bottles don't explode. Leave for about 2 weeks.
Serve chilled on a sunny day.
I think I'm going to try adding a squeeze of lime, chunks of ice and a slug of gin to make an Elderflower Tom Collins cocktail with some of mine.
Roll on summer.