Elderflower Champagne
- Ready In:
- 48hrs 40mins
- Ingredients:
- 6
- Yields:
-
1 batch
ingredients
- 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
- Do not wash the flower, but remove any insects and the thick stalks.
- Place the sugar in a very large bowl and cover with 2 pints of boiling water.
- Stir until the sugar has dissolved.
- Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
- Stir well.
- Cover and leave, covered, for 48 hours, stirring occasionally.
- Strain through a fine sieve into clean bottles with screw tops.
- Leave an inch gap at the top of each bottle and screw down well.
- 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.
Questions & Replies
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