Judging by the ample photos on social networks, I’m guessing that every household has a ration of at least 5 litres of elderflower lemonade or syrup this year.

So how about trying something a little different?

I admit, in the beginning there was a series of fortunate events. A bus ride, from which I saw elderflower bushes scattered with elderflower blossoms, the summer heat, and a visitor announced for the following day.

This year, I’m not going to let my elderflowers macerate for a week until they start fermenting. I needed a quick fix. So I gently soaked the flowers in some hot water, which I’d boiled with a stick of Ceylon cinnamon. A few spoonfuls of sugar, and a squeeze of lemon to give it a little kick. Steep it, strain it, and voilà!


Elderflower and Cinnamon Lemonade


Makes 1,5 litres
Preparation 10 min. + steeping overnight

1,8 litres water
5 elderflower blossoms
5 cm cinnamon stick (Ceylon cinnamon works best)
4 tbsp sugar
4 tbsp lemon juice


Pour the water into a pot with the cinnamon stick, broken into pieces. Add the sugar, and bring to the boil.

Remove from the heat and place the elderflowers inside. Let cool and then leave to steep, covered, overnight or for 12 hours.

Strain and add the lemon juice. Cool before serving.