Elderberry Lemonade

Elderberry Lemonade

Recipe and image courtesy of Lindsay Young, @eatyoungnutrition

Makes: 4 cups lemonade
Time: 10 minutes + chilling time


Elderberry Syrup:
2 tbsp honey
Zest of one lemon
2 thyme sprigs (about 1/2 tbsp)
4 tbsp Flora Elderberry+ Liquid Formula
1/3 cup water
1 tsp vanilla extract

5 lemons (should yield 1 cup lemon juice)
2 cups water
1 cup tonic water
1/2 cup elderberry syrup


Prepare the elderberry syrup. In a small bowl or mortar and pestle use a microplane to zest one lemon. Set the lemon aside, as we’ll use it to make the lemonade. Add the thyme sprigs, then use the back of a spoon (or a pestle) to crush the lemon zest into the thyme, releasing the oils from each. Next, add the honey and stir well, continuing to “crush” the lemon and thyme into the honey.

Add the honey mixture to a small saucepan. Pour the Elderberry+ Liquid Formula, water and vanilla over top. Bring this to a boil, stirring often. Once at a boil, turn off the stove, stir mixture over the hot burner for about one minute, then remove from heat and let this cool for at least 10 minutes. Pour over a sieve to remove thyme sprigs.

Next, we’ll move on to the lemonade component. Chop 5 lemons, remove the skin and any seeds, then throw the lemons in a blender. We’ll blend with the fibre of the lemons as well. Once blended, pour over a fine mesh sieve into a bowl, removing most of the lemon pulp (I enjoy keeping some of the blended pulp in my lemonade, but it’s up to you whether you do or not). Pour back into your blender, add water and tonic. Stir well.

Add about 2 tbsp of elderberry syrup to the bottom of a glass. Top with ice, then lemonade. Garnish with a lemon wedge and gaze at the beautiful ombre of the drink before you stir it all up and enjoy!


I used a tonic water that was sweetened with cane sugar. If not using, taste and adjust sweetness of the lemonade. The elderberry syrup will add sweetness, but you might prefer a bit more.