PREPARATION

Put everything except the citrus fruit and elderflower cordial into a wok or large saucepan and bring slowly to a boil. Simmer for 20 minutes. Add the citrus fruit and simmer for another 20 minutes. Remove from the heat, and leave the pan, covered, overnight

Next day, sieve the cordial into a large pot, squishing the fruit pulp in the sieve to get as much juice out of it as you can. Discard the fruit pulp, then add the elderflower cordial and vanille extract to balance the sourish flavour of the fruit. Bring the juice to a boil, and bubble till it’s reduced to a syrupy fluid.

When ready, pour the syrup into sterilised bottles and close them very well. Let cool down.

To drink, put an inch or two in a tall glass, then top up with fizzy water. To jazz up sparkling wine, put a dessertspoonful in the bottom of a wine glass, and top up with fizz. To make a sort of sea breeze, make the fizzy water mix as above, then add a generous glug of vodka and a couple of bashed mint leaves.