Elderflower lemonade
Homemade elderflower lemonade is a lightly lemony, naturally sparkling drink perfect for summer. After a few days it gets gently fizzy thanks to natural fermentation.
Prep time
20 min
Cook time
0 min
Total
20 min
Servings
8
Difficulty
Łatwy
Ingredients
Lemonade
- 2 lwater
- 20 szt.elderflower umbels
- 1 szt.lemon juice
- 2 szt.lemons, sliced
- 130 gsugar
Instructions
- 1
Spread the elderflower blossoms out on a light cloth or paper for about 30 minutes, so any insects can crawl out.
- 2
Cut the flowers away from the thick stems. It's best to put just the blossoms with their thin twigs into the jar, without the thick green parts.
- 3
Transfer the flowers into a sterilized jar.
- 4
Add the juice squeezed from one lemon and two lemons cut into slices.
- 5
Mix the water with the sugar until the sugar dissolves.
- 6
Pour the sugar water over the flowers and stir gently.
- 7
Cover the jar with cheesecloth, a kitchen towel, or a loosely set lid, and set it aside somewhere warm for 3-4 days. It can sit on a windowsill or anywhere it gets some sun.
- 8
Once bubbles appear and the lemonade starts gently working, strain it through a sieve or cheesecloth.
- 9
Pour the lemonade into clean bottles. If you want a stronger fizz, you can add about half a teaspoon of sugar to each bottle.
- 10
Seal the bottles tightly and let them sit for another 1-3 days, then chill in the fridge.
Tip
After bottling, keep an eye on the carbonation and gently release pressure from the bottles if needed. Natural fermentation can build up a fair amount of pressure.
Common mistake
Don't leave too many thick green stems in the jar, since they can give a slightly bitter aftertaste.
Serving suggestion
Serve well chilled, with ice, a slice of lemon and a few fresh mint leaves.
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