Elderflower Syrup & Lemonade

Ingredients

• 50 elderflower heads
• 2 lemons
• 2 liters of water
• 2 kg of cane sugar
• 50 g of tartaric acid (available at pharmacies)

Preparation
Mix the sugar and water, bring to a boil, then let it cool.

Gently rinse the elderflower heads with cold water. Wash the lemons with lukewarm water and slice them thinly.

Layer the flowers and lemon slices alternately in a large bowl.

Dissolve the tartaric acid in a little of the sugar-water mixture and stir it into the rest of the liquid.

Pour this mixture over the flowers and lemons. Cover the bowl with a lid and let it steep in the refrigerator for 2 days.

After 2 days, remove the flowers and lemons and press them over the bowl through a sieve.

Strain the liquid through a cloth into a pot, then pour into bottles.

You’ll get about 3 liters of syrup, which can be stored in the fridge for several months.

To make lemonade
Dilute the syrup with sparkling water to taste, at a ratio of 1:5 to 1:7. This lemonade is especially refreshing on hot summer days. The syrup is also used in the cocktail “Hugo.”