15-20 Elderflower heads
1 bottle of gin (doesn’t have to be the expensive type)
3 tablespoons sugar
Cut the flowers quite short, removing most of the stem and leave to one side for a few minutes to allow the bugs to scramble off. Place in a large jar and pour over the gin. Place on lid and swirl around until all the sugar has dissolved.
Allow to steep for 5-7 days and strain through a sieve then decant back into the original gin bottle.
Raspberry or Blueberry Gin
250g fresh fruit
1 x 750ml bottle gin
Place fruit and gin in a large clean jar and seal. Allow to steep for a week, giving the jar a swirl every day or so. Strain through a sieve and place back in original bottle.
All of the above are a wonderful with tonic or a base for a champagne cocktail by placing a splash in the bottom of a class of bubbly.