A friend called to ask about elder flowers and came an harvested a basketful for Elder Fizz for Christmas. Inspired, I began a batch too. The grandchildren love this very grown up drink and non drinkers enjoy its champagne like bubbles. There is still plenty of time if you would like to try. Two weeks is the minimum fermentation. Best tip....don't decide to do it the day after recycling has gone unless you have a great stash of wine or beer bottles. I have been promised I can bin dive at a friend's accommodation cottage for my next batch!
This is a tried and true recipe at our house, usually made in time for Christmas ‘champagne’ for the non drinkers and children. The flowers contain natural yeast that assists the fermentation.
Will fill 10 wine bottles.
9 litres water
700g white sugar
1 lemon, juice and rind
30ml cider vinegar
12 elderflower heads
In a large saucepan, bring the water to the boil.
Stir in sugar until it is dissolved and remove from the heat.
Gently shake the flowers to remove dust and insects and remove as much green stalk as you can.
When the water has cooled to room temperature, add the flowers, cider vinegar and lemon juice and rind.
Cover with a cloth and leave in a warm place for 24 hours.
Filter through muslin or a clean tea towel and bottle in clean screw top bottles.
Let sit for two weeks to mature and serve chilled.