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–+ servings
a photo of a glass of Fizzy Wild-Fermented Elderflower Lemonade

Fizzy Wild-Fermented Elderflower Lemonade

A beautifully fragrant and naturally fizzy drink made by fermenting whole unwaxed lemons with fresh elderflower heads, sugar, and water using the wild yeasts naturally present on lemon skins and elderflowers. Over a few days, it transforms into a lively, probiotic-rich beverage with floral citrus notes and a gentle sparkle.

Takes 6 days 15 minutes

Serves 8

Ingredients
 

  • 4 –6 unwaxed lemons ideally organic
  • 100 g sugar approx. ½ cup
  • 1 litre cold water approx. 4¼ cups
  • 10 fresh elderflower heads ideally harvested the same day

Instructions
 

Prepare the base mixture:

  • Slice the lemons in half and place them in a large, clean 2-litre jar or jug. Add 100g sugar and 1 litre cold water. Stir well until the sugar is mostly dissolved.

Add elderflowers to infuse and ferment:

  • Gently shake or tap the elderflower heads to remove any insects, but do not wash them as this preserves the wild yeasts. Add the elderflower heads directly to the lemon mixture.

Cover and begin wild fermentation:

  • Cover the jar with a lid, or use cheesecloth, a paper towel, or a coffee filter secured with an elastic band. Leave to ferment at room temperature (21–24°C) for 3 days.

Strain and transfer to bottles:

  • After 3 days, strain the mixture through a fine sieve or muslin cloth to remove the lemons, pips, and elderflowers. Use a funnel to pour the liquid into 2–3 clean swing-top bottles (500ml each), leaving a small gap at the top.

Secondary ferment to build fizz:

  • Seal the bottles and leave them at room temperature for 1–2 days to develop carbonation. Open the bottles daily to release any built-up pressure.

Refrigerate to stop fermentation:

  • Once nicely fizzy, transfer the bottles to the fridge to slow fermentation. Chill for at least 12 hours before serving.

Serve and enjoy:

  • Pour gently into glasses to retain the fizz and serve chilled. Best consumed within 1–2 weeks.

Notes

  • Use only fresh, unsprayed elderflowers picked on a dry, sunny day for the best flavour and fermentation. 
  • Do not wash the elderflowers—the wild yeast is essential for fermentation. Gently shake to remove insects etc. 
  • If your kitchen is cool, fermentation may take a little longer; if it’s warm, check the bottles sooner to prevent over-carbonation. 
  • For enhanced floral notes, you can add a few more elderflower heads during the secondary ferment—just strain them out before chilling.
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