Sunday, 28 June 2009

Elderflower Champagne recipe

  • 4 litres of cold water,
  • 2 1/2 cups white sugar,
  • 4 large flower heads, (I sometimes use a few more depends on the size of the heads),
  • 2 lemons sliced,
  • 2tbsp white wine vinegar.

Put all the above in a bucket and cover for a couple of days ( don't worry if it goes scummy), then strain and bottle.
Ready after approx 2 -3 weeks, best served chilled.
Just watch out for the pressure rise in the bottle, you may need to chill your bottles to calm fermentation or alternativelt degass every couple of days.

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