Ingredients:
1 kg whole elderflower umbels
4 kg of sugar
4 liters of water
70 g citric acid or 0.3 liters lemon juice
Earthenware pot/rum pot or plastic bucket
large pot
Sieve, linen cloth or filter
ladle
Bottles with snap caps or cork
Preparation:
The fresh elderflowers should not be washed beforehand. The flowers are first placed in a stoneware pot and the citric acid or lemon juice is added on top.
The water is now put in a pot and the sugar is boiled in it. When the sugar has dissolved, after several minutes, add the sugar water over the elderflowers and lemon juice. Stir everything well.
Now we cover everything with a cloth or something similar and let it stand for 24 hours.
When the time is over, the whole thing is strained through a sieve, linen cloth or filter. Using a ladle makes this process easier. Everything can then be filled into sterile bottles. Don’t forget to label and date the elderflower juice.
Tip: Add a tablespoon of alcohol to each bottle to prevent the closed bottles from quickly becoming moldy.
If the ingredients are too much for you, you can also halve or quarter them. Sometimes this is easier at the beginning to find out the trick and the right taste.