Rinse the flowers and place in a large bowl.
Bring the water to the boil, add the lemonade sugar and stir until dissolved. Pour the hot water over the flowers.
Cover the bowl and leave in a cool place to infuse for 1-2 days.
For clear lemonade sieve the lemonade through a fine-meshed sieve and leave to drain.
For the best shelf life, boil the drained lemonade for about 3 minutes.
Pour into a clean, warm bottle and seal well. Store in the refrigerator.
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