Hello darlings. Today I’m sharing a elder-flower champagne recipe with you all. This is super simple and delicious . Foraged and seasonal.
~ “It’s only a weed if you don’t know its super power “
750 g caster sugar
20 heads of elderflower
2 tbsp white wine vinegar
3 lemons- zest + grated
Pinch of dried yeast
In a clean bucket add 3 litres of hot water. Mix in the sugar, then add the lemon+zest and vinegar. Now add 3 litres of cold water. Stir and add the beautiful elderflower heads. Cover the bucket with some muslin and leave in a cool airy space for 2 days (ours goes under the stairs).
After 2 days check the mixture if it’s not foaming add a pinch of yeast + stir. Cover, then leave for a further 4 days.
Sieve the liquid through a clean muslin and pour into strong bottles with champagne tops (this is very gassy and can explode – so release gas regularly)
Seal and leave for a minimum of a week before serving. The bottles will keep for a few months in a cool dry place. The longer they are stored the more alcoholic it becomes, also drier. Once placed into the fridge the process of fermentation stops.
Makes 6 litres !!!
Avoid picking near busy roads for pollution free flowers
Shake to remove insects
Pick flowers in the sunshine for best results
Store bottles in bags (in case of explosion)
NOTE – DON’T CONSUME LEAVES