By preparing the syrup, the sweetness of the elderberry lemonade can be regulated particularly well. The lemon not only brings freshness to the drink, but also a dash of vitamin C for a strong immune system.
You can spice up your lemonade a bit with some lime slices instead of the lemon slices. You should keep the syrup in the refrigerator and use it up as soon as possible.
Wipe the elderflowers to remove any dirt or debris. Rinse the lemons in hot water and cut into slices.
Bring the sugar and 1 liter (approximately 1 quart) of water to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes.
Remove from the heat and let cool. Add the elderflowers and lemon slices to a jar, then top with the sugar syrup. Seal tightly and let the syrup infuse for 2 days.
To serve, add the syrup to a glass. Dilute with cold water or mineral water, stir until combined, and serve immediately.