Ingredients for Elderflower Champagne
- Elderflower Heads
- Water
- 2 pints (1136 ml) boiling water
- Granulated Sugar
- Lemons
- White Wine Vinegar
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How to Make Elderflower Champagne
- Gently remove any insects and thick stalks from 20 elderflower heads. Do not wash the flowers.
- In a large bowl, dissolve 4 cups (800g) of granulated sugar in 2 pints (1136 ml) of boiling water, stirring until completely dissolved.
- Add 6 pints (3408 ml) of cold water, the zest and juice of 4 lemons, 1 cup (240 ml) white wine vinegar, and the prepared elderflowers to the sugar syrup.
- Stir thoroughly to combine all ingredients.
- Cover the bowl and let it sit at room temperature for 48 hours, stirring occasionally.
- Strain the mixture through a fine-mesh sieve into clean bottles with screw-on lids.
- Leave about an inch of headspace at the top of each bottle.
- Securely tighten the lids.
- Store the bottles in a cool, dark place for at least 6 weeks to allow the flavors to mature. The longer it sits, the better it tastes!
- Serve chilled over ice.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2732g
Fat
0g
Carbs
231g
