John Myers
Ingredients for 1 servings:
- 30 elderflower umbels
- 2 ½ liters of orange juice
- 4 lemons, untreated
- n. B. gelling sugar
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
The elderflower infusion is also suitable for syrup.
Pick the elderflowers in sunny weather, if possible. Gently shake out the blossoms and place them in a spacious container with the sliced lemons. Cover the blossoms completely with orange juice and let them steep, covered, for at least 24 hours. Squeeze thoroughly and strain through cheesecloth. Measure 1250 ml of the liquid and make jelly with 500 g of 3:1 preserving sugar according to the package instructions. If you prefer a sweeter jelly, use 750 ml and 500 g of 2:1 preserving sugar. Tip: The orange juice can also be replaced with apple juice. If you don’t have time to make jelly right away, the juice also freezes very well. You can then decide later whether you want to make jelly or syrup from it.
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