Plant 50 flower umbels, remove stalks and skeleton, 5 l water must be it, give 5 half kilo sugar in there, 5 x 4 g citric acid add, 5 half lemons with peel be, the ingredient list fast conclusion, everything together bubbling must make, briefly cooled is determined the broth then poured over the flowers.
Kept cooled for 5 days and nights, the aroma can develop.
The syrup is poured through a sieve, put into bottles and tightly closed.
Mixed with water minerals tastes the Gesoeff in any case, served in a glass with champagne what the spirits awakened.
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