If possible, pick the elderflowers when the sun is shining. Carefully shake out the flowers and place in a spacious container with the sliced lemons. Cover the cones completely with orange juice and leave to stand covered for at least 24 hours.
Squeeze everything out vigorously and strain through a cheesecloth.
Measure out 1250 ml of the liquid and use 500 g of gelling sugar 3: 1 to make jelly according to the instructions on the package. If you like the jelly sweeter, take 750 ml and 500 g of preserving sugar 2: 1.
Tip:
The orange juice can also be replaced with apple juice.
If you don`t have time to make jelly straight away, the juice can also be frozen very easily. You can then decide later whether you want to make jelly or syrup from it.
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