Wednesday, 25 June 2008

elderflower champagne

harvesting elderflower heads from hedgerows to make elderflower champagne...

recipe : : makes 20 bottles

About 24-30 elderflower heads, in full bloom
2kg sugar
4 litres hot water
Juice and zest of four lemons
1-2 tablespoons white wine vinegar
A pinch of dried yeast (you may not need this)

Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water to 6 litres.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised glass bottles.
5. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.

Make your own bubbly with this elderflower champagne recipe based on the one from River Cottage Spring


  1. Oh my lordy LORD! This sounds so wonderful! Must try!

  2. really interesting, as i've never fermented it and made it bubble...we just make it into a cordial and mix with fizzy water for the fizz. if our elderflowers weren't done, i'd try this immediately, but i'm afraid it'll have to be next year...


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