#30DaysWild No. 25. Our annual thank you to Emma Miranda Smith, who shared her Elderflower champagne recipe with us a few years ago:
4.5 l water, 700g sugar, 1 lemon, 4 large elderflower heads, 2 tbsp white wine vinegar. Warm a little water and stir in sugar to dissolve. Leave to cool. Squeeze juice from lemon, and cut rind into 4 pieces. Put flowers into large non-metallic container, add lemon rind, sweetened water, rest of water and vinegar. Stir. Leave covered for 5 – 5 days. Strain off liquid & pour into clean screw top bottles. Leave for 6 days Should be effervescent. If not, leave another 4 days. (Don’t do bottles up too tightly…)
It works every year, and keeps well too. There’s still time to go out and gather a few elderflower heads – just leave some to go to berries for the birds.