Place the cooled syrup, the rest of the water, the lemon juice and the flowers in a demijohn. Shake well to coat the flowers, and let it sit in the sun for 5 days. After this time, filter the mixture and bottle it in airtight bottles, which you can keep for a long time.
It is important to keep the bottles tightly sealed, as maceration produces carbon dioxide, just like cava, and we do not want the bottles to open or lose these subtle bubbles.
