For Socata, I prefer using a 5-liter can of still water, which can be sealed well and refrigerated after fermentation. Carefully add the unwashed elderflowers (to retain the pollen) to the can.

If you use a 5-liter glass jar, ensure it fits upright in the refrigerator.

Wash the lemons thoroughly, preferably organic or with untreated peel. Squeeze the juice and add it to the jar, along with the remaining peels, cut thinner if necessary to fit the jar’s mouth.

Pour 600 grams of sugar into the jar using a funnel. Adjust the amount to taste based on your preference for sweetness.

Dissolve 1 teaspoon of sourdough in a glass of water. It doesn't need to be fed beforehand; use it as you have it or even the leftovers from bread making.

Add the glass of sourdough mixture and the remaining water (about 4 liters) to the can, leaving some space at the top for fermentation gases.

Ensure the jar is full but with some space left. Close the lid tightly.

Shake the can until all the sugar is dissolved.

Loosen the lid slightly to allow gases to escape during fermentation. Let the jar ferment on the kitchen table or balcony, shaking it daily (remember to seal the jar again and then open it slightly each time). Stop the fermentation and refrigerate when the taste reaches your desired level of acidity.

Strain the drink before serving. Keep it refrigerated and open the jar carefully as it continues to ferment slowly even when cold.

Enjoy!