Flower Juice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 1 lemon (s)
- 10 elderflower umbels, open
- 250 ml vinegar (fruit vinegar)
- 750 g suar
- 5 liters water
Print Recipe
Pin Recipe Instructions
- Carefully wash the cones and pat dry. Wash the lemon with hot water and cut it into slices, halve the slices again. Put all ingredients (i.e. water, vinegar, sugar, lemon wedges and elderflower umbels) in a large container (e.g. pot) and stir. The mixture should now steep for about 24 hours, at first stirring occasionally so that the sugar dissolves.
- After the juice has been able to steep for 24 hours, pour the juice through a fine sieve or cheesecloth and pour it into the drinking vessel. Refrigerate.
- The juice can be stretched with sparkling water as desired. For fewer people, you can easily cut the recipe in half.
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