This plant grows all over Europe and apparently in western USA. It's rare for people to pick it so there is a lot of it left both in forest and just outside cities. I usually go out with large trash bags during the summer and collect as much as I can. 40 - 50 clusters of Elderflower (Sambucus nigra) 3 - 4 lemons 2 litres of water (0.52 galleys) 2 kilos of sugar (4.4 pounds) 30 grams of citric acid (1.05 ounces) Pick the flowers. Put the flowers in a big pot (at least 7 litres or 1.75 galleys). Clean and slice the lemons, put them in the pot. Boil water in another pot, add the sugar and citric acid. When sugar has been mixed properly (so it's sugar water) pour the boiling water in the pot with the flowers. Put a lid on the pot and let it stand for four days (you could put it in your pantry or something). After four days, remove the flowers and now you have elderflowersquash. It should be mixed with water before drinking, like all squash. It should be stored in the freezer unless used within a week. --- Limonchello Clean one lemon. Rub the outside hard so the "pours" get clean and free of lemon acid. Peal of the very top layer with a potato peeler, it should look like this: http://1.bp.blogspot.com/_lS0BOjZDhVc/SRNb0DHL0UI/AAAAAAAACE4/TB8zRI6TbrI/s400/lemon+peel.jpg It's important to not get any of the white stuff that is right underneath the peel. When you have all the peels from one lemon, put them in 1 decilitre (3.4 US fluid ounces) drinking alcohol (ethanol 96%, or "192 proof alcohol"). Leave them there for one week. The alcohol should get yellow and get a sweet lemon taste. Mix 50/50 (by volume) of sugar and water. Add 2/3 of sugar-water to the mix. This means you should mix 1 decilitre (3.4 US fluid ounces) water + 1 decilitre (3.4 US fluid ounces) sugar and the mix everything together with the alcohol. Now you have 32% (64 proof) Limonchello. This recipe is all about the quality of the lemons, so if you have good ones it will taste excellent.