Oh how I love to live in the moment – and what a moment this time of year is. The wonderful scent of elderflowers is in the air and they are at their best to make Elderflower Champagne. Only 8 heads are required in this tried and tested (very old) recipe. If you can do it this week it will be ready in time for the Wimbledon finals!
You will need –
A clean bucket, tea towel, funnel, old pair of tights (for straining) and some fizzy water/lemonade bottles
8 heads of elderflowers
4 litres of boiling water
1 1/4 lb of sugar
2 sliced lemons
2 tablespoons of white wine vinegar
In the bucket, pour the boiling water over the sugar; stir and leave to cool. Cover it with a clean tea towel. When cold throw in the flower heads, lemons and the vinegar. Give a good stir and let stand for 24 hours covered with the clean tea towel. Strain into the fizzy water bottles and place in a cool dark position covering with a bin bag or cardboard box (just in case it explodes).
It will be ready to drink in 2 weeks and gets extremely fizzy so take care when opening the bottles.
Lovely for picnics, with a splash of sloe gin or orange juice 😉 Take care if you are giving this to children, anyone driving or on medication as it is alcoholic. I would guess between 5 and 10% – I have tried to use the hydrometer to check but that’s a whole new post!