This is the time of year to forage for elderflower. Fortunately I don’t need to travel too far as I have my very own supply in the garden. Most elderflower are green with a creamy flower. But all are recognisable by their very distinctive smell. I make elderflower champagne from these beautiful flowers, and on a warm summers day nothing could be nicer then a chilled glass in the sun. There is a natural wild yeast in the flower heads so I like to decant into plastic bottles to avoid any accidental explosions. You can decant again into glass bottles once the gas has settled. My recipe makes 5 litres but at this stage I usualły make 10 or more as word has gone around friends and my champagne is in demand. Elderflower champagne. First sterilise everything your going to use. Ingredients. 12 elderflower heads 3 litres cold water 2litres boiling water Juice and zest of 3 lemons 4 tablespoons cider vinegar. Method. Dissolve the sugar in the boiling water then add the cold water. The liquid needs to cool down before adding the flower heads as boiling water will kill the yeast. Add the cider vinegar. Add the juice and zest of the lemons then add the flower heads. Leave covered for 3 nights preferably with a piece of muslin ( or in my case my daughters scarf) Strain and decant into plastic bottles for about two weeks. Keep an eye, and if needs be, release gas on occasion. The champagne will continue to ferment in the bottles. After about two weeks the bottles are ready to be opened and enjoyed chilled on a summers evening. Enjoy!
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