Making Elderflower Champagne

Well, its just as well I picked all my elderflowers before the rain set in. I managed to get the Champagne bottled and its now sitting in the garage getting fizzy.

I made this last year for the first time and art was a great success. I doubled ups the recipe as we were having a family party. It went down well.

Heres the recipe – its a Women’s Institute recipe which I got from a google search. I used some of the last Spanish lemons which I had in the freezer.

Ingredients 

25-30 elderflower heads in full bloom

2kg white sugar

2 litres water

4 lemons – juice and zest

1-2 tablespoons of wine vinegar

Pinch of dried yeast

Method

Boil the water and put onto the sugar in a large bowl or bucket (sterilised)

Stir until the sugar dissolves and then make up to 6 litres with cold water.

Add the lemon juice and zest, the flowerhead and stir gently.

Cover and leave to ferment in a cool, airy place for a couple of days.

After a couple of days – check to see if it fermenting – if not add pinch of dried yeast.

Leave to ferment for a further 4 days.Strain the liquid through a muslin lined sieve.

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Pour into sterilised bottles – the ones with a glass and rubber seal.

Seal and leave to ferment for at leats a further 8 days before serving chilled. Make sure you doing fill to the top, to allow the gas to expand.

I found that it kept to August last year. It may of kept longer but it got shared and drunk!

The champagne is really fragrant and makes a lovely summer drink.

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