I posted this recipe last year and although my Champagne was successful it tasted rather watery so I have amended the ingredients!
Elderflowers can now be seen everywhere from towns to countryside so here is an easy recipe to make a fabulous summer drink out of them.
You will need
- 10-12 Large Elderflowers (or several smaller ones) preferably picked on a sunny day
- The juice and thinly peeled rind of 2 lemons
- 2 Tablespoons of White Wine Vinegar
- 1½ lbs (750gms) Granulated White Sugar
- 8 Pints of Warm Water
Once you have picked your elderflowers it’s a good idea to gently wash them under the tap to remove any insects but don’t worry about this too much as you’ll strain the rest later.
Once washed put all the ingredients into a clean bucket or large saucepan and stir the mixture.
Cover with a lid or clean cloth and leave in a warm place for 48 hours then check if the mixture has begun to produce a foamy scum if so then it’s fermenting and at this point it can be strained and bottled (see below) if it’s not fermenting you can leave the mixture for a few more days and if you want to speed things up you could add at little yeast – mine has always begun to ferment though so just be patient.
Once your mixture has started to ferment you must sterilise your chosen containers – I used flip top bottles but you can use empty squash/fizzy drink bottles.
Then using a funnel with a piece of muslin or clean cotton in the top of the funnel (this will help catch any remaining bugs) decant into the bottles.
Once all the bottles are filled place in a cool dark place for 2-3 weeks and then enjoy!!This is a lovely fizzy (slightly alcoholic) drink and really easy to make – so what are you waiting for go out for a lovely walk and pick some elderflowers – I promise you that you won’t need to go far before you find some!
Don’t fill the bottles too full or they might burst!! I leave about 1½” from the top for expansion.