- 25 sprigs fresh elderflower blooms
- 3 cups granulated sugar
- 7 lemon lemons
- 4 gallon water
Pick the elderflowers fresh, wash them well, and pat them dry. Start arranging the flower sprigs into a 3 gallon jar.
Slice the lemons into thin slices and arrange them on top of the elderflowers, then set aside.
Boil the water with the sugar on medium heat until the sugar has melted, about 30 minutes. Let the syrup reach room temperature and then pour it over the lemons and the elderflowers in the jar.
Cover the jar top with a cheese cloth and place it outside in the sun. Allow for the lemonade to sit in the sun for 24 hours. Stir from time to time with the help of a wooden spoon.
After 24 hours in the sun, strain the lemonade and discard the lemon slices and the elderflowers. Pour the lemonade back in the jar and refrigerate overnight. Serve cold with fresh lemon slices.