Recipe for: Elderberry drink with lemon

Check the elderflower blossoms: they should be dry, white/creamy, without brown spots. Spread the umbels on the table and use your fingers to remove the thick stems (the green, hard parts) that add bitterness. Gently shake the flowers to remove insects. If they are very dusty, quickly rinse them in a colander under a cold, short stream of water (1–2 seconds) and set aside to dry on a paper towel.

Grate the zest from one lemon using a fine grater (keep the white pith underneath the skin — the white part is bitter, so avoid it). Cut both lemons in half and squeeze the juice using a manual citrus juicer into a separate bowl. Check for seeds in the juice — remove them.

In a large pot (min. 2 l), pour in 1.2 l of water and heat over medium heat until the water starts to gently boil (about 90°C, small bubbles at the bottom). Add 250 g of sugar. Stir with a wooden spoon for 2–4 minutes until the sugar is completely dissolved and a clear syrup forms. Do not bring to a vigorous boil for a long time — a gentle simmer is sufficient.

When the syrup is clear, remove the pot from the heat and wait 60–90 seconds — the syrup should be hot but not boiling. Add 80 g of elderflower, lemon zest, and, if using, ginger slices (20 g) to the pot. Cover the pot with a lid and let it sit for 25–30 minutes to allow the flowers to release their aroma. After this time, the infusion will smell intensely of elderflower and lemon.

After 25–30 minutes, remove the lid and wait 5 minutes for the temperature to drop slightly (it is not recommended to pour very hot lemon juice directly into boiling syrup). Add the squeezed lemon juice and gently stir with a wooden spoon. Leave the container on the countertop until the infusion reaches room temperature (about 20–30 minutes).

Prepare a fine mesh strainer lined with several layers of cheesecloth or a clean cloth. Pour the infusion through the strainer into a large bowl or pitcher and let it drip for 5–10 minutes. Then gently gather the cheesecloth and squeeze its contents over the strainer, but do not press too hard — excessive squeezing can add an unpleasant bitterness. The liquid should be clear, without any flower remnants.

Pour the strained drink into previously sterilized bottles or a jar (steam the containers with boiling water or use a dishwasher). Seal and place in the refrigerator. The concentrate needs to chill for at least 4 hours, preferably overnight. Before serving, dilute with still or sparkling water in a ratio of 1:4 (1 part concentrate to 4 parts water) or to taste. For a glass of 250–300 ml, I suggest 50–75 ml of concentrate + water + ice + a slice of lemon and a sprig of mint.

In a tall glass, add ice cubes, pour in about 60 ml of concentrate, and top up with 180–240 ml of sparkling water. Gently stir with a spoon. Garnish with a slice of lemon and a sprig of mint. For a summer vibe of Podlasie, you can serve the drink in a ceramic jug on a wooden table next to a plate of seasonal fruits.