I was so inspired by Clare OB’s recent post on making elderflower cordial, I found myself thinking of other ways to prolonging the taste of summer and started looking around for other recipes. I found the perfect answer – elderflower champagne. What better way to enjoy the taste of summer in the depth of winter than with a lovely glass of elderflower champagne. This recipe comes from the girls at Angel Eden and sounds absolutely perfect
Summertime brings many things, flowers, barbeques, sunshine and rain. In addition in our household there is the anticipation of my husband’s elderflower champagne. He makes it every year and it is dangerously delicious and gets stronger overtime. This is his recipe:
- 24-30 elderflower heads
- 2kg sugar
- 4 litres hot water
- 6 litres cold water
- A dash of lemon juice
Collect your flower heads, these don’t need storing and are best used fresh.
Dissolve the sugar in a large container (we use a 25 litre brew bin) with the hot water and then add the cold water, lemon juice, flower heads and stir.
Cover the mixture with a muslin cloth and leave in a cool place to stand for two days.
After a couple of days bubbles should start to fizz through the elderflowers, which will be floating on top.
If this hasn’t happened add a little dried yeast to help fermentation. Leave for another 4 days.
Strain the mixture through muslin and pour into bottles. Fermentation will continue in the bottle giving the champagne its fizz.
Your champagne will be ready in about two weeks, but can be left longer.
I end with a warning; the champagne will improve and become stronger over time. Be warned though this will cause more gas to build up in the bottles. If you don’t keep an eye on them and rebottle if necessary bottles have been known to explode.
I hope you enjoy this recipe as much as we do.
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