Elderflower Champagne

Elder_flowersA recipe for this solstice week

8 elderflower heads in full bloom

4.5 litres (1 gallon) cold water

1 lemon

650 g (1.5 pounds) sugar

2 tablespoons of white vinegar

Dissolve the sugar in a little warm water and allow to cool. Squeeze the juice from the lemon, cut the rind and put the pieces with the elderflowers in a large basin, add the wine vinegar and pour on the rest of the cold water. Leave to steep for 4 days, strain and bottle in screw-topped bottles. It should be ready to taste after 10 days.

I have never managed to make it alcoholic but maybe because I can’t wait until a really sunny day to pick them. Supposedly the sunnier the day the more yeast is in the flowers. However, it is very tasty and refreshing, super fizzy and seems to keep for ages.