If using two mason jars, follow the below directions and evenly distribute the ingredients between the two jars.

Add the lemons, sugar, water, and a pinch of champagne yeast to the jar and stir to combine (a long cocktail spoon works great for stirring deep jars). Add the elderflowers and, using clean hands, press them down into the mixture.

Place a muslin cloth or any clean cloth over the top of the jar and secure it with a rubber band. Stir the mixture morning, afternoon, and evening for the next three days. Then strain it and evenly distribute it between the swing top bottles (I use a ladle and a funnel to minimize spillage and splashing). Close the tops of the bottles and refrigerate.

I recommend enjoying them within 4 weeks, as the drinks will continue to ferment in the bottle at a very slow pace. If you let them sit for several months you may get a bit of a geyser when you open it, so it’s best not to be too precious about it.