The most important thing when preserving, preparing, pickling, etc. is hygiene. But not only with the products used, but also with the necessary materials, such as containers, wooden spoons, whisks, funnels, jars, lids, ... – have fun recreating this recipe from Hotel Restaurant Donauwirt in the Wachau.
Also read: Sugar rim on glasses
Pour water into a clean bucket. Dissolve the citric acid in the water and add the sliced lemons.
Carefully check the picked elderflower blossoms to ensure no beetles are hiding in them. Once that is done, place the blossoms in the bucket and carefully submerge them so that all blossoms are under the lemon water.
Let the bucket stand in a cool (!) place for 3 – 4 days. Ideally in the refrigerator or a very cool cellar. Stir occasionally with a clean wooden spoon during this time.
Before straining, stir in the sugar until it has dissolved. Strain the now almost finished juice through a fine cloth. "Squeeze out" the blossoms with the cloth so that the entire fine aroma and taste come into their own in the juice.
Fill the juice into bottles. Store in a cool place!
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