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
- Boil the water, then stir in the sugar until it has dissolved, and leave to cool.
- Zest the lemons.
- Extract juice from one lemon.
- Cut the other lemon into slices
- Place the elderflowers in a large, non-metallic container.
- Add the lemon zest, juice and slices, the sweetened water and the vinegar.
- Stir, cover with a cloth, and leave for 24 hours.
- Strain the liquid through a fine sieve, squeezing the flowers to extract all the flavour.
- Pour into clean screw-top bottles
- Store, preferably on their sides, for 10 days, until effervescent.
Notes
Drink within 3-4 weeks.
I have only made this recipe with freshly picked elderflowers.
I have only made this recipe with freshly picked elderflowers.