Recipe for: Elderflower, raspberry, and fresh cucumber lemonade. - photo 1
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Recipe for: Elderflower, raspberry, and fresh cucumber lemonade.

Drinks Fusion cuisine 30 min Easy 0 views ~32.91 PLN * - (0)
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Description

Refreshing summer lemonade combining the delicate, floral aroma of fresh elderflowers with the natural sweetness of raspberries and a cooling note of fresh cucumber. This is a light, Polish-European variation on classic lemonade, where sugar syrup enhances the elderflower extract, and fresh cucumber and lemon juice give the drink freshness and distinct acidity. Perfect for a hot afternoon, picnic, or as an elegant drink served at outdoor parties — it pairs wonderfully with simple snacks, cottage cheeses, and grilled vegetables. The drink has an attractive pink-green color (thanks to the raspberries and cucumber), and floating mint leaves and whole raspberries serve as decoration on the surface.

Ingredients Used

Ingredients (9)

Servings:
4
  • Elderflower 40 g
  • Raspberry 250 g
  • Cucumber 0.7 pcs (~200 g)
  • Lemon 1.5 pcs (~120 g)
  • Sugar 150 g
  • Water 1000 ml
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Mint 10 g
  • Ice 300 g
💰 Estimated dish cost: ~32.91 PLN (8.23 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Syrup

1

Prepare a simple sugar syrup. Pour 250 ml of water into a small pot. Add sugar (150 g). Heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved (2-3 minutes). When the syrup starts to lightly steam and becomes clear, remove the pot from the heat. The syrup should be transparent and liquid, without any sugar crystals at the bottom.

Ingredients: Sugar, Water
Use a small stainless steel saucepan and a wooden spoon. Do not cook the syrup for too long – too vigorous boiling will thicken and caramelize the sugar. If you do not have a wooden spoon, use a silicone one.

Infusion

2

Prepare an infusion of elderflower and cucumber. In a large, heatproof bowl, place the cleaned elderflower blossoms (40 g), thinly sliced cucumber (slice the cucumber into thin rounds using a knife or a peeler), and the grated zest of one lemon (only grate the yellow part, avoiding the white). Pour hot (not boiling) syrup from the pot directly over the flowers and cucumber slices so that they are completely submerged. Cover the bowl with a plate and set it in a warm place for 30 minutes, until the infusion takes on an intense aroma and color.

Ingredients: elderflower, Cucumber, Lemon, Water, Sugar
Use a large glass or ceramic bowl; metal may slightly alter the taste. The hot syrup can be poured after 1-2 minutes of removing it from the heat – do not pour boiling liquid directly onto the flowers. If you want a stronger aroma, let the infusion sit for up to 2 hours at room temperature.

Preparation of lemonade

3

Prepare the raspberries: set aside 50 g of whole raspberries for decoration, and transfer the rest (200 g) to a tall bowl and mash with a pestle or fork until smooth puree. After 30 minutes, strain the infusion through a fine sieve into a jug, pressing the flowers and cucumber slices with a spoon to extract the juice. An aromatic, light yellow liquid should flow out. If there are larger pieces, strain through the sieve again.

Ingredients: Raspberry, elderflower, Cucumber
Use a fine sieve or cheesecloth to strain, and a potato masher or the end of a wooden spoon to crush the raspberries. If you don't like seeds, pass the puree through a sieve to remove them.
4

To the pitcher with the strained syrup, add the remaining cold water (750 ml), squeeze the juice from both lemons (juice and a bit of pulp; use a manual juicer) and add the raspberry puree. Mix thoroughly with a silicone spoon or whisk for 20–30 seconds until the drink is uniform. Taste and adjust the flavor: if it's too sour, add 1–2 tablespoons of infusion syrup (if any is left) or a bit of sugar; if it's too sweet, add a little water. Finally, add a pinch of salt (1 g) and mix again — the salt will enhance the flavors.

Ingredients: Water, Lemon, Raspberry, Salt
Use a large pitcher with a capacity of at least 1.5–2 l. A manual citrus juicer makes it easier to collect juice without seeds. Do not mix too vigorously; a few turns are enough to combine the ingredients.

Decoration and serving

5

Place a few ice cubes (optional 300 g of ice) into the glasses, pour in the lemonade, add a few whole raspberries and a ribbon of cucumber (shaped with a peeler). Garnish with a mint leaf on top (optional 10 g of mint). Serve immediately to preserve freshness and the bubbles of flavors.

Ingredients: Ice, Raspberry, Cucumber, mint
Use a vegetable peeler to make thin ribbons from the cucumber. The best glasses are tall, clear tumblers; a bar spoon will help gently mix in the glass before serving.

Fun Fact

💡

In Poland, drinks made from elderflower have a long tradition — syrups and tinctures from elderflower have been prepared at home since the 19th century as a way to utilize seasonal elderflowers and preserve their aroma for winter.

Best for

piknik przyjęcie w ogrodzie grill

Tips

🍽️ Serving

Serve very chilled, with fresh raspberries and cucumber ribbons. If you are serving guests, prepare a carafe of lemonade and an extra plate with decorations (raspberries, cucumber slices, mint leaves) so everyone can customize the presentation.

🥡 Storage

Store in a tightly sealed pitcher in the refrigerator for up to 48 hours. Mix well before serving. Do not freeze with added water, but you can freeze raspberry puree separately. After 24 hours, the drink may slightly lose its intense aroma — add fresh raspberries before serving.

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