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ArchivesHere we go with the recipe for Elder Flower Lemonade
in reply to a message by Phyllis
Hi Phyllis !
As I promised I would post as soon as I had tasted the experimental recipes we tried this year. Yet, let me say that these experiments have taught both my mother and I that our original recipe is the best we have still. That rose´water sounds interesting. I have never heard of it before but I will try and see if I can come by it some time.
Elder Flower Lemonade
Ingredients:
30 large Elderflowers (or more if smaller)
25 gram citric acid
3 lemons
1 kilo sugar
1 litre boiling water
Half a teaspoonful or one teaspoonful Atamon depending on how long you plan to keep it in before drinking it.
How to do:
Gather the 30 Elderflowers the same day as you begin making the elder flower lemonade since they become “dull” if left overnight after they have been cut off the tree.
Put the elder flowers into the pot.
Note I
An elder flower consists of a thick centre stalk from which springs several thinner stalks upon which the actual flowers are. Cut the all the smaller stalks and thus all the flowers loose from the centre stalk and put them into a large pot, which you have a lid for. The centre stalks are not poisonous or anything it is just that cutting the flowers loose from the CertEd stalk will give you a “flower mass” which is easier to work with. That which gives the elder flower lemonade it’s elder flower taste is the flowers and not the stalks so you do not loose anything tastewise by removing the centre stalks.
Note II
After the elder flowers have been put into the pot you should look for insects which also like elder flowers and which will probably by accident have found their way into your pot. In Denmark none of these insects are poisonous and it presents no danger to let them stay. Yet, I have always felt pity for them and try to remove the majority of them before going any further in the process.
Add the citric acid to the pot.
Take the three lemons, slice them and put them into the pot.
Note III
I suggest that one uses ecologically grown lemons since you will then be able to use them without pealing them first. This gives a little better result tastewise I think.
Lemons, which are conventionally grown, have been treated on their peal with various toxins during their growth. Thus it is not recommended to use the peal of conventionally grown lemons in elder flower lemonade. Yet, after pealing conventionally grown lemons they will do. If one is not able to get in touch with real lemons one can use the juice from lemons instead. One should then add the juice corresponding to three lemons.
Now take the sugar and pour it into the pot in a way, which spreads it evenly.
Note IV
There are many kinds of sugar one can use: White sugar, brown sugar, sugarcane sugar, honey (which again exists is numerous variants). Each of these kinds of sugar will give the elder flower lemonade a unique flavour. In my family we fancy white sugar. This is because the white sugar does not taste of anything in itself. It is only sweet. This makes it possible for elder flowers to be tasted more strongly.
Now boil one litre of water. When the water boils take it and pour it into the pot. Try to pour it into the pot in a way, which makes all the sugar wet. The boiling water will partly melt the sugar and any insect which has not been removed from the pot will die instantly. These insects will float on the surface. There is not reason to remove them. They cannot be saved once scolded thus and they will not influence the taste of the lemonade.
Now it is time to add the Atamon. I am not sure if it is called that all around the world, but Atamon is a preservative, which you can use in food. The amount you add depends on how long you think you will save a bottle of the elder flower lemonade extract which is the result of this recipe.
Read what bottle of the preservative you use say and make up your mind.
In our family we tend not to add very much preservative since we drink the lemonade very soon after it has been made.
Now take the lid and put it on. Place the pot somewhere it will not be in the way and where it will not be exposed to direct sunlight. The best place will be in a cool basement of a kind but other places will do almost equally well as long as one remembers: No direct sunlight.
Now the pot and it’s content must “rest” for four days. Once a day you must go and stir the mass around. This is done in order to dissolve the sugar better and to make sure the ingredients spread well.
Note V
This limit may be exceeded by a day, but not much more than that. This is important to remember for two reasons:
1. If the pot is left resting for too long an ordinary brewing process will begin and alcohol molecules will begin to form. This will ruin the lemonade.
2. If left resting for too long mould will attack the lemonade. If this happens one should not remove the mould and then try to drink the lemonade. Some moulds are poisonous and lead to nasty and even dangerous food intoxication. Should mould attack the lemonade it must be thrown out, the pot cleaned thoroughly before the process is started again.
Good luck and taste to you,
Selwyn
As I promised I would post as soon as I had tasted the experimental recipes we tried this year. Yet, let me say that these experiments have taught both my mother and I that our original recipe is the best we have still. That rose´water sounds interesting. I have never heard of it before but I will try and see if I can come by it some time.
Elder Flower Lemonade
Ingredients:
30 large Elderflowers (or more if smaller)
25 gram citric acid
3 lemons
1 kilo sugar
1 litre boiling water
Half a teaspoonful or one teaspoonful Atamon depending on how long you plan to keep it in before drinking it.
How to do:
Gather the 30 Elderflowers the same day as you begin making the elder flower lemonade since they become “dull” if left overnight after they have been cut off the tree.
Put the elder flowers into the pot.
Note I
An elder flower consists of a thick centre stalk from which springs several thinner stalks upon which the actual flowers are. Cut the all the smaller stalks and thus all the flowers loose from the centre stalk and put them into a large pot, which you have a lid for. The centre stalks are not poisonous or anything it is just that cutting the flowers loose from the CertEd stalk will give you a “flower mass” which is easier to work with. That which gives the elder flower lemonade it’s elder flower taste is the flowers and not the stalks so you do not loose anything tastewise by removing the centre stalks.
Note II
After the elder flowers have been put into the pot you should look for insects which also like elder flowers and which will probably by accident have found their way into your pot. In Denmark none of these insects are poisonous and it presents no danger to let them stay. Yet, I have always felt pity for them and try to remove the majority of them before going any further in the process.
Add the citric acid to the pot.
Take the three lemons, slice them and put them into the pot.
Note III
I suggest that one uses ecologically grown lemons since you will then be able to use them without pealing them first. This gives a little better result tastewise I think.
Lemons, which are conventionally grown, have been treated on their peal with various toxins during their growth. Thus it is not recommended to use the peal of conventionally grown lemons in elder flower lemonade. Yet, after pealing conventionally grown lemons they will do. If one is not able to get in touch with real lemons one can use the juice from lemons instead. One should then add the juice corresponding to three lemons.
Now take the sugar and pour it into the pot in a way, which spreads it evenly.
Note IV
There are many kinds of sugar one can use: White sugar, brown sugar, sugarcane sugar, honey (which again exists is numerous variants). Each of these kinds of sugar will give the elder flower lemonade a unique flavour. In my family we fancy white sugar. This is because the white sugar does not taste of anything in itself. It is only sweet. This makes it possible for elder flowers to be tasted more strongly.
Now boil one litre of water. When the water boils take it and pour it into the pot. Try to pour it into the pot in a way, which makes all the sugar wet. The boiling water will partly melt the sugar and any insect which has not been removed from the pot will die instantly. These insects will float on the surface. There is not reason to remove them. They cannot be saved once scolded thus and they will not influence the taste of the lemonade.
Now it is time to add the Atamon. I am not sure if it is called that all around the world, but Atamon is a preservative, which you can use in food. The amount you add depends on how long you think you will save a bottle of the elder flower lemonade extract which is the result of this recipe.
Read what bottle of the preservative you use say and make up your mind.
In our family we tend not to add very much preservative since we drink the lemonade very soon after it has been made.
Now take the lid and put it on. Place the pot somewhere it will not be in the way and where it will not be exposed to direct sunlight. The best place will be in a cool basement of a kind but other places will do almost equally well as long as one remembers: No direct sunlight.
Now the pot and it’s content must “rest” for four days. Once a day you must go and stir the mass around. This is done in order to dissolve the sugar better and to make sure the ingredients spread well.
Note V
This limit may be exceeded by a day, but not much more than that. This is important to remember for two reasons:
1. If the pot is left resting for too long an ordinary brewing process will begin and alcohol molecules will begin to form. This will ruin the lemonade.
2. If left resting for too long mould will attack the lemonade. If this happens one should not remove the mould and then try to drink the lemonade. Some moulds are poisonous and lead to nasty and even dangerous food intoxication. Should mould attack the lemonade it must be thrown out, the pot cleaned thoroughly before the process is started again.
Good luck and taste to you,
Selwyn
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