Elderflower juice

The small pale, almost cream-coloured flowers are somewhat reminiscent of old lace. They are so nice and easy to look at. They have a very special sweet and sour scent that spreads wherever you go. For many of us, the urge arises to get started with the year's production of elderflower juice, and extract the taste and scent of summer from the flowers. Fortunately, this healthy drink has become popular again. There is probably nothing more cooling and mouth-watering than a glass of ice-cold elderflower juice when you are sitting in the shade under a large tree on a really hot summer's day. Last Saturday at our summer market here at Kærby Mølle, we served the sorrel and elderflower juice. It is highly recommended and it gets the best color. Lilac juice is made in exactly the same way, only with lilac flowers instead of elderflowers.

Elderflower juice

30 large or 50 small freshly picked elderflower screens
3 Lemons
50 g Citric acid
1 kg Sugar
½ kg Brown sugar
3 liters of water
Possibly atamon

Pick the elderflower umbels in dry weather, somewhere far off the beaten track. Shake them well free of dust and insects. Avoid rinsing them - but if you can't help it, do it briefly and carefully. Put them in a dish or jar together with sliced ​​lemons, citric acid and sugar. Pour boiling water over. Leave the mixture covered and cool for 3 - 4 days. Strain out flowers and lemons and pour the juice on clean scalded, possibly atamon rinsed bottles. Close the bottles tightly. Store cool. Use the juice as lemonade, mixed with water, sparkling water or white wine and possibly sorrel juice. Tip: Let the juice steep with 2 sliced ​​limes if you want a more piquant taste