Wash the elder flowers to remove any little bugs lurking and place in a large bowl. Peel the zest from the lemon in long strips, and add along with the juice of the lemons to the bowl. Pour over the boiling water, cover with a cheesecloth and leave to steep overnight.

In the morning strain the flowers and lemon through a cheesecloth lined sieve, gathering the cloth into a ball and squeezing out as much liquid as possible. Pour the liquid into a saucepan, add the honey and heat gently. Once the honey has completely dissolved pour into hot sterlised jars. Cool and store in the fridge. Consume within 2 weeks.