>> 1kg (2 1/4 lbs) sugar
>> 1.5 liters (6 cups) boiling water
>> 4 lemons
>> 30 large elderflower heads
>> 55g / 2 oz citric acid
Place the sugar into a large Pyrex bowl. Pour boiling water over the sugar and stir until all the sugar has dissolved. Allow to cool.
Grate the rind of the lemons with a fine grater then add to the sugar water.
Slice the lemons and add to the sugar water. Add the citric acid and stir. Add the flower heads to the water and stir again. Cover and let steep for 48 hours.
After 48 hours strain through a cheesecloth into a clean bowl. Using a funnel, fill sterilized bottles. Seal and store in a cool, dark place (not the refrigerator) for two to three weeks or freeze in plastic containers.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Elderberry
Recipe Category: Beverages
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.