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How to make elderflower lemonade with rose petals
Prepare a clean glass jar. Check the elderflowers for insects and remove any dirt.
Inspect the roses very carefully, as they tend to collect a lot of insects between the petals. Pluck the petals, preferably without the white pith, and rub them lightly with a little lemon juice.
Cut the lemons into wedges. Note: If you use lemons with the peel, use organic lemons with untreated skin. If they have treated skin, peel them.
In a glass jar, alternately place the peels, lemons and rose petals in layers. Then add the sugar and pour in water until the jar is full, stirring well to dissolve the sugar. You can add more or less sugar, as you like, as with the lemons. For maximum effectiveness, you can dissolve the sugar separately in a small amount of water and then add it.
Cover the jar with a plate and leave it in the sun. Stir occasionally and taste. Once it reaches the ideal acidity (according to your taste), strain, pour into bottles and store in the refrigerator.
If the weather is colder, you can speed up the process by adding yeast, but be careful because yeast speeds up the fermentation and if you leave it for longer than necessary, it will spoil
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