A little while ago I mentioned that elderflowers were in bloom all over the hedgerows here at the moment; their little star like flowers grow in cheerful profusion, and they smell beautifully sweet and floral. Inspired by Darina Allen’s wonderful Forgotten Skills of Cooking, I decided to give my own elderflower fizz a go. Theoretically this blend of water, sugar, lemon juice, vinegar, and elderflowers will transform into a sweet and bubbly champagne-ish drink after fermenting in well sealed, sterilised bottles for about two weeks. I tried mine exactly two weeks later, and it was feeling a little lively, but still somewhat flat. I’ll give it another week and see if that improves matters.
It’s pretty much the end of the elderflower season now, but if there’s a tree near you which still has lovely big blooms, which smell sweet and don’t lose petals when gently shaken, give it a go for yourself.
This recipe is from Darina Allen's weekly letter of June 26 2010, available in it's original here
Elderflower Champagne
This magical recipe transforms perfectly ordinary ingredients into a delicious sparkling drink. The children make it religiously every year and then share the bubbly with their friends.
2 heads of elderflowers
560g (11/4lb) sugar
2 tablespoons white wine vinegar
4.5L (8pints) water
1 lemon
Remove the peel from the lemon with a swivel top peeler. Pick the elderflowers in full bloom. Put into a bowl with the lemon peel, lemon juice, sugar, vinegar and cold water. Leave for 24 hours, and then strain into strong screw top bottles. Lay them on their sides in a cool place. After 2 weeks it should be sparkling and ready to drink. Despite the sparkle this drink is non-alcoholic.
The bottles need to be strong and well sealed; otherwise the Elderflower champagne will pop its cork.
This magical recipe transforms perfectly ordinary ingredients into a delicious sparkling drink. The children make it religiously every year and then share the bubbly with their friends.
2 heads of elderflowers
560g (11/4lb) sugar
2 tablespoons white wine vinegar
4.5L (8pints) water
1 lemon
Remove the peel from the lemon with a swivel top peeler. Pick the elderflowers in full bloom. Put into a bowl with the lemon peel, lemon juice, sugar, vinegar and cold water. Leave for 24 hours, and then strain into strong screw top bottles. Lay them on their sides in a cool place. After 2 weeks it should be sparkling and ready to drink. Despite the sparkle this drink is non-alcoholic.
The bottles need to be strong and well sealed; otherwise the Elderflower champagne will pop its cork.
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