Elderflower Champagne

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elderflower champagne 1

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.

Method:

  • 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.

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About Author

Steve

With a background as a journalist and a chef, Steve loves to travel and find the story at the source of our food. Whether it’s wine, honey, beef, vegetables or fruit, Steve wants to show that volunteer travelling can provide a master class in all things sustainable and delicious.

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