This is the recipe we used to make Elderflower Champagne on Sunday:
12 elderflower heads
6 litres water
5 lemons – juice and zest
2 tablespoons white wine vinegar
Steralise your bucket using boiling water or baby bottle steralising solution.
Pull the small flower heads off the stalks to remove as much stalk as possible. Take the zest of the lemons but avoid the white pith (this tastes bitter).
Boil 2 litres of water and dissolve the sugar in it in the bucket. Then add the remaining 4 litres of water to bring the temperature down.
Add the elderflowers, vinegar and lemon juice and zest.
Stir and put a lid onto the bucket. Leave for 4-6 days before straining and bottling.
Bottle in plastic bottles, allowing space for expansion as the champagne bubbles.
The Champagne will be ready to drink after about ten days in the bottles, but can be kept for longer.
This recipe is based on Melissa’s previous experiments with elderflower champagne and includes fewer elderflowers than many online recipes. This should result in a more subtle flavour – we will report on the flavour of the champagne when it’s ready to drink!