I used to make Elderflower Champagne every year and it is delicious, but I had a few accidents as it gets VERY fizzy and also I was never sure of the alcohol content (if any) and I had a friend who was a recovering alcoholic so I started making cordial instead, which, if used like squash, in sparkling water gives the same Summery feel, plus it’s more versatile as I add it to ice cream, and homemade gooseberry jam. It feels good to use Nature’s bounty! I get the citric acid from Boots and save screw top wine bottles, and I make my own labels on the PC to be ooh La La!
Pick 20 Elderflower heads on a sunny day, after the dew has dried.
Pop them in a bowl with two thinly sliced unwaxed lemons. Bring 4lbs of sugar (I haven’t gone metric yet!) to the boil in 2½ pints of water, stirring till the sugar dissolves, the pour this over the elderflowers. Stir in 3oz citric acid and cover the bowl with a clean tea towel. Come back a day later and strain the liquid through muslin into very clean (boiling water - filled and emptied) screw top bottles.
Pick 20 Elderflower heads on a sunny day, after the dew has dried.
Pop them in a bowl with two thinly sliced unwaxed lemons. Bring 4lbs of sugar (I haven’t gone metric yet!) to the boil in 2½ pints of water, stirring till the sugar dissolves, the pour this over the elderflowers. Stir in 3oz citric acid and cover the bowl with a clean tea towel. Come back a day later and strain the liquid through muslin into very clean (boiling water - filled and emptied) screw top bottles.