In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried elderflower, cover, and let steep for 8–10 minutes only before straining and cooling completely; oversteeping makes elderflower taste dusty and dull, so keep it light.
In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and textured rather than turning it into a purée.
Add the fresh lemon juice, 120 ml of the elderflower syrup, the pinch of fine sea salt, and the ice-cold water, then stir well and taste; adjust by adding more syrup for sweetness or a gentle floral lift, more water if the elderflower starts to lead, and never compensate floral intensity with more acid — dilute instead.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled elderflower lemonade, and garnish with lemon slices and optional fresh elderflower clusters if available.
