Elderflower lemonade

Elderflower lemonade

By
From
The Green Kitchen
Makes
2 litres
Photographer
Johanna Frenkel

Elderflower has the most wonderful aroma. During spring, the blossoming trees can be found everywhere around Stockholm – you can easily find a tree just by closing your eyes and following the scent. We don’t, however, recommend picking elderflowers in very urban areas. Search outside the city if you can.

It has always been a mystery to us why all recipes drench the elderflowers’ wonderful flavour in sugar. There is no need for such absurd quantities. Our lemonade is therefore half as sweet, but twice as flavourful.

Ingredients

Quantity Ingredient
40 elderflower heads
3 lemons
240ml honey

Method

  1. Gently shake the elderflowers to get rid of any small bugs or dirt. Cut the lemons into thin slices. In a wide, large pan or bucket (crock), arrange the elderflowers and lemon slices in layers. Bring 2 litres water to a boil in a large saucepan. Add honey and stir until dissolved, then pour over the elderflowers and lemon.
  2. Leave to steep in a cool place for 48 hours, stirring once a day. Steep for longer, if you prefer a more concentrated flavour.
  3. Strain the liquid by pouring it through a cheesecloth or muslin into a large bowl. Pour through a funnel into clean bottles and refrigerate.
  4. Will keep for at least a few weeks unopened. Serve with sparkling water, according to taste.

Tip

  • You can freeze the flowers and add to smoothies, or make more lemonade, off season.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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