Elderflower Juice Without Sugar

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	1 min
Course	Drinks
Cuisine	European
Servings (Default: 4)

Ingredients

3 liters water
25 elderflower umbels
4 lemon (s), untreated
40 g citric acid

Instructions

Boil the water in a large saucepan and allow to cool.
Cut the lemons into slices. Shake out the elderflower umbels a little and add everything to the water. I don`t wash the flowers because the taste is more intense then. Cover everything with a plate or wooden board so that the lemons and the flowers are completely covered with the water, then leave to steep overnight.
Strain the brew through a fine sieve and then mix in the citric acid. Heat the liquid to 85 ° C and fill it airtight into clean bottles. Bottles with swing top are very suitable for this. If stored in a dark and cool place, the juice can be kept for a good year.
The juice can, according to instructions, for. B. can be processed very well into jelly on the preserving sugar. I also often add a dash of the juice to other jams, it refines the aroma.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.