Elderflower (champagne this time)

Steph’s Elderflower Champagne recipe

12 heads of elderflowers
1.5 pounds sugar
peel and juice of 1 lemon
2 tablespoons white wine vinegar
I gallon cold tap water

Put it all in a bucket and stir till sugar is dissolved.

Leave covered for 24 hours

Strain into plastic pop bottles.

Leave 14 days or until the gas in the bottles is pushing them out of shape.

Open very slowly and carefully.

You can release  the gas by easing open the cap and then tightening again so that you can keep it a bit longer.

Or you could try

Ian’s Recipe for Elderflower Champagne (which he says in non-alcoholic!)

2 good heads of elderflower.
1 and a half lbs (675gram) white sugar.
2 tablespoons white wine vinegar.
1 gallon water
1 lemon

Into a large sterilised bowl put enough hot water to dissolve the sugar.
Make up to 1 gallon with cold water.
Add the white wine vinegar and the juice of the lemon, add also the grated rind of the lemon but be sure that you do NOT use any of the white pith.
Float the elderflower heads on the surface ( bloom down).
Cover the bowl with a clean tea towel and leave at room temperature for 24 hours.

Strain the liquid into sterilised plastic pop bottles and leave in a cool place for at least 2 weeks.

Do not use more than 2 blooms – the old saying is “Just enough – muscat, Too much – tomcat”

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