Throughout May and June we have been busy picking Elderflower from the hedgerow around the farm to make our amazing Apple and Elderflower gin. As we had some spare we thought we would make our own Penrhos Elderflower Cordial – We decided to use the famous Marry Berry’s recipe.

• Put 1.5kg sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool.

• Slice the 2 lemons thinly. Put into a large plastic box or a bucket.

• Add about 25 elderflower heads to the lemons with the citric acid and the Campden tablets. (Be Carful as Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave for a couple of days.

• Sieve and strain through muslin into sterilised bottles and store in the fridge. Can be served over ice with water. But we prefer it in our cocktails.