Day 3: This Sunday David and I (with Riley), ventured to Liverpool’s Festival Gardens in search of elderflowers. We walked 2.6 miles looking for full blooms and thankfully came away with 25 flower heads.
Once back home I cut the heads from the storks, grated the zest from four lemons and boiled a kettle.
Since last years recipe had mixed results, I opted to try another recipe. The recipe I followed was from The Women’s Institute.
- 25- 30 full Elderflower Heads in full bloom
- 2 kg Sugar
- 2 lt Water
- 4 Lemons, juice and pared zest
- 1-2 tbsp White Wine Vinegar
- Dried Yeast, pinch
- Boil the water and pour onto the sugar in a large previously sterilised container.
- Stir until the sugar dissolves, then add cold water up to 6 litres.
- Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
- Cover and leave to ferment in a cool, airy place for a couple of days. At this point, check and if it has not started to ferment (a few bubbles) add a pinch of yeast.
- Leave the mixture to ferment, covered for a further four days.
- Strain the liquid through a muslin lined sieve into sterilised champagne glass bottles. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.
I will keep you updated on the champagnes progress.
Have you tried making elderflower champagne/cordial?
Thanks for reading, and keep wild!