Rinse flower umbels, drain and place in a saucepan. Cut lemons into slices, boil with sugar and water until sugar is dissolved. Pour over the flowers, infuse for 3 days with the lid closed. Now pour through a sieve and fill into very clean bottles ideal as a base for sorbets, parfaits and mousses. Sen. Now bubble in a saucepan at low temperature, infuse for half an hour.
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