Saturday, 7 May 2011

Elderflower champagne

2 Heads of fresh young elderflower (maybe a few more?)
2 lbs white sugar
2 lemons, rind and juice
1 tablespoon white wine vinegar
1 gallon of cold water

  1. Place all the ingredients in a large bowl or basin (not made of metal).
  2. Allow to stand for 24 hours
  3. Strain and bottle in clean (or sterile) strong bottles suited to high pressure fizz.
  4. Label the bottles and leave for at least two weeks before serving.
Elderflowers appear in early to mid May. The champagne should be ready to serve with strawberries in June.