Quick And Easy Elderflower Champers Recipe

How to make it

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• Dissolve the sugar in 1 litre of boiled water
• In to a suitable plastic bucket place the sugar
• with a fork comb flowers, you want as little green as possible
• (shake any bugs out first but do not wash them)
• pour over 4 more litres of water the lemon rind and juice cream of tartar and wine vinegar
• Stir with a long handle plastic spoon
• Cover with a cloth or loose fitting lid and leave in a warm place for 48 to 72 hours. (The flower will have gone brown and bubble started to form in the liquid).
• Strain through muslin to remove flowers & lemon rind.
• The liquid can now be bottled straight away or left to ferment on for a couple of days.
• If there are no bubbles fermentation can be kick started by the addition of a teaspoon of wine makers yeast. If you do this leave at least 4 days fermentation time.
• Bottling.
• Use PET plastic bottles from fizzy drinks (not still squash bottles these may explode). To a half litre (500 ml) bottle add ½ a teaspoon of caster sugar. Carefully pour in the liquid to about 1” (2.5 cm) from the top. Whilst screwing the lid on squeeze the bottle so that the liquid comes right to the top. This allows for the production of carbon dioxide gas by secondary fermentation in the bottle.
• Store in a cool place – check regularly to ensure that the bottles are not expanding too much. If they feel too tight release a little of the pressure.
• They can be drunk after 6 to 8 weeks, however, it can be kept for up to 2 years.