Recipe – “Elderflower Champagne”

“Elderflower Champagne”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
 
2        good handfuls elderflowers-unbruised
1        lemon
2        tbsp. White vinegar
700    g./1-1/2 lb. Sugar
4        litres/7 pints water
 
*        Grate the lemon rind, squeeze the juice and add to the elderflowers, sugar and vinegar.  Stir.  Add the water and stir again.  Cover the container and leave to stand for a day.  Strain twice and bottle securely – corks or screw-tops.
*        Leave in a dark place for 3 weeks before opening.
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