While WWOOFing with Murray and Jennie at their off-grid home, I encountered Elderflower Champagne which was super tasty and even managed to give this scruffy traveller a touch of class. This delicious concoction is super easy to make and has no alcohol… unless you leave it for a year.
Ingredients: 12 large elder flower heads, 10 litres of warm water, 700g of sugar, juice and rind of four lemons, 2 tablespoons of white vinegar.
- In a large container mix all ingredients together and leave for 24 hours.
- Using a fine sieve, preferably a muslin cloth, strain the liquid and bottle it in old beer or wine bottles.
- Leave in a cold dry place for four weeks and place in the fridge.
- Chill before serving. This gives it a nice fizz – plus it’s nicer chilled.
Tip – The recipe also works deliciously well with rhubarb, but you’ll need to use a kilo of chopped rhubarb and leave sitting for 48 hours before straining it.