Elderflower Champagne

• Total Time: 48 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 48 hrs

Ingredients:

Yield: 1 batch

• 4 large elderflower heads (picked on a sunny July day)
• 6 pints water, cold
• 2 pints boiling water
• 1 1/2 lbs granulated sugar
• 2 large lemons, juice and rind of
• 2 tablespoons white wine vinegar

Directions:

1. Do not wash the flower, but remove any insects and the thick stalks.
2. Place the sugar in a very large bowl and cover with 2 pints of boiling water.
3. Stir until the sugar has dissolved.
4. Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
5. Stir well.
6. Cover and leave, covered, for 48 hours, stirring occasionally.
7. Strain through a fine sieve into clean bottles with screw tops.
8. Leave an inch gap at the top of each bottle and screw down well.
9. Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.

Reviews

[MrCat]

You got it goin on Miss Strawberry Girl. To all innocent folk out there; read and heed this, make this and thou shalt rule as I do. Rock and roll. x

[Chef #532982]

I made this and I love it!! It really does get very bubbly.I left it for about a week in my cellar but couldn't wait any longer!I used a few more elderflower heads as I had them and didnt want to throw them out.next year Ill make a bigger batch.