Elderflower Juice
Ingredients
- 8½ cups 2l Water
- 2¼ cups 500 g Granulated sugar
- 1 Lemon
- 15 Elderflowers
- 3 tbsp 4 cl lemon juice
- 3 tbsp 40 g Granulated sugar for caramelizing
- 2 tbsp 6 cl Vinegar
Instructions
- the liquid along with the elderflowers.
- Cover and chill for 2 days.
- Pour through a fine sieve or coffee filter.
- Melt the over granulated sugar to a light caramel and deglaze with lemon juice and vinegar.
- As soon as the caramel has dissolved, add to the elderflower juice.
- Fill canning jars that have been rinsed with hot water and close tightly.
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