Recipe for: Elderflower and Cucumber Lemonade with Mint

Evaluate the elderflower clusters: choose dry umbels without brown spots. Holding the umbel in your hand, cut off the thick, hard stems with a sharp knife so that only the flowers and thin stalks remain. If you see insects, gently shake the umbels over the table; do not wash them vigorously, as you will lose some of the aroma. If they are heavily soiled, rinse them very quickly under cold water and set them on a paper towel to drain.

Pour 250 ml of water into a medium pot and add all the sugar. Place it over medium heat and stir with a wooden spoon until the sugar completely dissolves (about 2-3 minutes). When the syrup starts to simmer lightly, remove the pot from the heat and let it sit for 5 minutes to cool down to about 40°C (it should be warm, but not hot). In the meantime, squeeze the juice from one lemon into a small bowl and add it to the syrup along with a few slices of lemon peel.

When the syrup cools to about 35–40°C, transfer the gently prepared elderflower blossoms (whole umbels) into a pot/can. The flowers should be completely covered with syrup; if necessary, add 50–100 ml of cold water. Cover the container and set it in a cool place or in the fridge for 8-12 hours, so the aroma of the flowers infuses into the syrup. After 8 hours, the scent should be distinct, and the liquid should have a delicate yellowish or straw color.

After the maceration time, strain the syrup through a fine sieve lined with cheesecloth or a fine filter into a jug. Gently press the flowers with the back of a spoon to extract more liquid — do not apply too much force to avoid letting small flower parts through. Set the remaining flower scraps aside for composting.

Wash the cucumber. If the skin is soft or bitter, peel it thinly; if it is firm, leave some skin on for color. Cut half of the cucumber into thin slices, and from the other half, cut ribbons using a peeler (for decoration). From the mint sprigs, separate a few nice leaves for decoration, and chop the rest finely.

Pour the strained elderflower syrup into a large pitcher, add the remaining still water (about 750 ml) and the juice squeezed from the second lemon (if you want a stronger acidity, add more juice). Stir with a wooden spoon for 10–15 seconds and taste. If the drink is too sweet, add more water and lemon juice; if it's too sour, dilute it with a bit of water or add a spoonful of honey (optional).

Place cucumber slices and chopped mint into a pitcher, gently mix them — the cucumber and mint will start to release their aroma immediately. If you are using ice, add the cubes just before serving to avoid diluting the drink too early. Allow the lemonade to chill in the refrigerator for at least 30 minutes to let the flavors meld.

Pour the lemonade into tall glasses: place a few slices of cucumber and a mint leaf at the bottom, add the drink, and include ice cubes if you're using them. Decorate each glass with a ribbon of cucumber and a sprig of mint; if you have it, gently place a single elderflower on the surface for aesthetic effect.