Elderflower Lemonade
A fresh, floral twist on classic homemade lemonade made with homemade elderflower syrup.
Servings 10 servings
Calories 262kcal
Ingredients
Elderflower Syrup
- 6 tablespoons dried elderflowers or 20 clusters fresh elderflowers, stems removed
- 1½ cups granulated sugar
- 1½ cups water
Elderflower Lemonade
- 1½ cups elderflower syrup
- 6 cups water
- 2 cups lemon juice from about 10 lemons
- garnishes such as lemon slices, mint leaves or fresh elderflowers
Instructions
Elderflower Syrup
- If using fresh elderflowers, wash them and pat them dry.6 tablespoons dried elderflowers
- In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then remove from heat.1½ cups water, 1½ cups granulated sugar
- Let the syrup cool for 5–10 minutes, until it reaches about 160 to 170°F (71 to 77°C).
- Pour over the elderflowers. Cover and let steep for at least 30 minutes, or until the syrup has cooled to room temperature.6 tablespoons dried elderflowers
- Place a fine-mesh strainer over a large bowl and strain the syrup, discarding the spent flowers.
- Let cool completely before using in the lemonade.
Elderflower Lemonade
- In a large pitcher, stir together 1 cup elderflower syrup and lemon juice. Top with the water and stir to combine. Taste and add more syrup if desired.1½ cups elderflower syrup, 2 cups lemon juice , 6 cups water
- Refrigerate until ready to serve. Pour over ice and garnish with lemon slices, mint leaves or fresh elderflowers.garnishes
Notes
Add a splash of vodka or elderflower liqueur, like St-Germain, to make this lemonade boozy.
Store in the fridge for up to 3-4 days.
Nutrition
Serving: 8ounces | Calories: 262kcal | Carbohydrates: 70g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 39mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 68g | Vitamin A: 3IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 2mg
