Quite possibly two of the loveliest words in the English language! Like distilled summer. Elderflowers are in full swing in hedgerows and paddocks all over the country – seems to be a great year for them. Some see this plant as a weed but it is fully medicinal and such an asset. Bubbly or cordial from the flowers, cordials from the fruit. Good reason for us to leave the hedgerows alone to provide food for human, animal and insect foraging.
Time to get some bubbly made so it will be ready for Christmas. It usually takes around 6 weeks to be ready so a good time to get organised and onto it.
Elderflower Champagne
For this recipe you will need 7-10 large Elderflower heads –about the size of a lunch plate or saucer, a clean plastic bucket and some bottles. Start with recycled small sized fizzy drink bottles and lids. (750ml or less). I have also been valiantly working my way through those small bottles of Lindaur and saving them because they are a good size and useful for those drinks that ferment in the bottle.
Dissolve 500g sugar in 2 litres of hot water in your clean plastic bucket.
Add another 2 and a half litres of cold water.
Add 2 tablespoons of white or cider vinegar plus the juice of 2 lemons.
Add flowers
Leave in a covered container for 24 hours. The timing is important – try to be exact.
After the 24 hours is up, strain and bottle. We strain through a muslin cloth.
Bottle.
Leave in a cool dark place for 6 weeks.
Chill before serving. Enjoy.
I also have a copy of the recipe for cordial and this one so pop your name in the form below and the pdf will appear in your inbox.