The water with the citric acid and the cleaned, shaken and, if you want, washed off the petals comes into a larger container, I usually use a 10 liter bucket.
The elderflower with 10-15 umbels has the largest share. The withered woodruff also comes in the bundle.
Then you cut the lemon into slices and put it in too.
Now you let the whole thing stand cool and covered, I have a suitable lid, for 24-48 hours. But you can also let it stand longer, up to 5 days.
Then the flowers and herbs are strained and poured through a sieve, which is covered with a cheesecloth. This can be repeated several times.
Or you can then let the juice stand again and the sediment that settles on the bottom will not be poured through the filter. This means that the juice does not become cloudy.
The juice filtered in this way is mixed with the grape juice and enriched with the sugar.
Now it is heated in the pot until the sugar has dissolved and immediately taken off the fire. It shouldn`t boil and the maximum temperature should be below 70 ° C. This is important!
The still hot juice is filled into glass bottles and immediately sealed. I mostly use twist-off bottles.
Any other glass bottle with a screw cap or crown cap can also be used. They should only be rinsed properly beforehand and also still be hot.
The cooled bottles are then stored in a cool place, usually in the basement.
If you want, you can also make a liqueur out of it and add 2 bottles of whites / clears to the juice. This can be fruit schnapps, white rum, vodka or something else.
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