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Elderflower Champagne

Delightful and very easy to make. Get the kids into this project! Many thanks to Aryn Mahood from Sweet Song Herbals for this great pic.

Ingredients

  • 4 litres/1 gal good quality water
  • ¾ cup sugar pure organic cane sugar, coconut sugar or your favourite
  • zest and juice of 2 organic lemons
  • 4 large elderflower heads or more!
  • 2 tablespoons white wine vinegar or rice vinegar

Instructions

  1. Boil the water, then stir in the sugar until it has dissolved, and leave to cool.
  2. Zest the lemons.
  3. Extract juice from one lemon.
  4. Cut the other lemon into slices
  5. Place the elderflowers in a large, non-metallic container.
  6. Add the lemon zest, juice and slices, the sweetened water and the vinegar.
  7. Stir, cover with a cloth, and leave for 24 hours.
  8. Strain the liquid through a fine sieve, squeezing the flowers to extract all the flavour.
  9. Pour into clean screw-top bottles
  10. Store, preferably on their sides, for 10 days, until effervescent.

Recipe Notes

Drink within 3-4 weeks.
I have only made this recipe with freshly picked elderflowers.