Summer is counted from the first elderflower to the last elderberry, so capture some of that summer sun for all year round happiness…
This is our absolute favourite thing to make every year. It’s crisp, floral and light. The true taste of early summer. This recipe relies on the natural yeasts that form on elderflowers so be sure to pick yours on a warm, sunny day and not after a rain (as this will wash the yeasts away).
You will need:
12 large heads of elderflower (as much green stem removed as possible)
750g caster sugar
two unwaxed lemons sliced
8 litres water (two litres warm)
Sterilise a big bucket or container.
Mix sugar in two litres of warm water in the bucket
Place elderflowers and lemon slices.
Pour over sugar water and another 5-6 litres cool water.
Stir.
Cover with a tea towel.
Leave to ferment for 2-3 days.
The natural yeasts in the elderflowers will form a frothy texture on top - this is when you know it’s ready.
After 2-3 days pour into sterilised champagne bottles.
Place a cork in tight, secure with the champagne cage and leave somewhere cool and dark for at least three months.
This recipe is mildly alcoholic. Also quite explosive when you come to open the bottles. Be sure to use proper, thick champagne style bottles as the pressure from fermenting can make normal glass bottles explode! You can also use plastic drink bottles and release the gas as needed.
If you are more into Kim’s idea that it is far easier to make cordial and add it to actual champagne (hehe), then get your recipe here.