For a refreshing drink that tastes of summer, look no further. And it’s so easy to make, you won’t be tempted to procrastinate and miss the weeks of flowering. We made Elderflower Champagne yesterday at the orchard. It’s that easy. This recipe is from my trusty “Boxing Clever Cookbook” by Jacqui Jones and Joan Wilmot. I make it in a one-stop storage container with lid, before bottling.
4L water (boiled, optional),
450 g granulated sugar,
2 sliced lemons,
2tbsp white wine (or cider) vinegar,
7 large heads of elderflower – must be fresh!
Sterilised bottles to hold 4-5 L of drink.
Into the container place the water and sugar. Stir to dissolve. This happens quicker if the water is still warm, but it works OK with cold water too. Leave to cool.
Add lemons, vinegar and flowerheads and stir again. Cover. Leave for 24-36 hours.
Strain through a muslin in a funnel and pour into your bottles. Screw lids well down.
Leave for 7-10 days till fizzy. Check bottles intermittently for pressure build-up. Gently unscrew to release pressure and re-tighten.
When ready, chill, share with friends. Enjoy! Elderflower Champagne may turn alcoholic if left for many weeks, but it’s so delicious, you may not want to wait!