Short answer
Add one or two fresh elderflower heads, and a squeeze of lemon if you like, to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for two to four days. Use the flowers only. Leaves, stems and unripe or raw elderberries should not go into your drink.
What you need (per 500 ml bottle)
- One or two fresh elderflower heads, flowers only
- 1 to 2 tablespoons of lemon juice (optional)
- About 500 ml of plain first-ferment kombucha
- A pressure-rated swing-top (flip-top) bottle and a funnel
- Optional: a small pinch of sugar, for extra fizz
Picking and prepping elderflowers
Only pick flowers if you are completely sure of the plant.
- Identify carefully. Elder flowers are creamy white and grow in flat, umbrella-shaped clusters. Several poisonous plants, including hemlock, have similar white flowers. If you are not certain, do not pick.
- Choose the right spot. Pick away from busy roads and from areas that may have been sprayed.
- Pick at the right time. Choose flowers that are fully open and creamy, not brown or past their best. Pick on a dry, sunny day.
- Keep only the flowers. Strip them from the stems. Leaves, stems and bark contain compounds that are not safe to eat, and so do unripe or raw elderberries.
- Shake, don’t rinse. Shake the heads gently to remove insects. Rinsing washes away pollen and flavour.
How to make elderflower kombucha
- Put the flower heads and lemon juice, if using, into a clean bottle.
- Pour in the plain kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it out of direct sun for two to four days.
- Burp the bottle once a day over a sink. Check the fizz by feel, or squeeze a plastic gauge bottle if you have one.
- Chill the bottle for at least 12 hours before opening. Strain the flowers out before serving.
How to tell when it’s ready
It is ready when the bottle feels firm, the drink is gently fizzy when opened, and the elderflower smell is still clear. Elderflower is delicate, so do not leave it too long. The flavour fades, and the drink can taste mostly sour.
Can you use dried elderflower?
Dried elderflowers have less aroma than fresh ones. You can use them in small amounts. Start with a pinch per bottle, taste, and add more next time if you want it stronger.
Is it safe? (the botulism question)
Kombucha is acidic when it is brewed properly, which makes botulism a very unlikely concern. The risks that matter most at home are mould and bottle pressure. Discard any batch with mould, keep your equipment clean, and burp your bottles. Adding elderflower does not change this, as long as you use only flowers and clean utensils.
Flavour pairings
Elderflower goes well with lemon, apple and a little mint. Lemon adds brightness and balances the floral notes. For a second floral option, see the lavender kombucha recipe. For a citrus-led drink, see the lemon lime bitters kombucha recipe.
For the full second-ferment method, including bottle sizes, headspace and burping, see how to flavour kombucha.