Roofs & Rambles

A lot of people were impressed with Fiona’s elderflower champagne at the Essex workshop so here is the recipe
Elderflower Champagne

A very refreshing summer drink easily made at home

Ingredients:

• 4 heads of fresh elderflowers
• 1½ lbs white sugar
• 2 tablespoons white wine or cider vinegar
• 1 gallon cold water
• 1 lemon

Equipment:

• Plastic bucket or container, preferably with a lid. A brewing bin is ideal and you can make a few gallons at a time.
• Jug, funnel, slotted spoon and straining cloth (muslin or a clean tea towel will do).
• Plastic lemonade/coke type bottles with screw top lids. For every gallon you will need 5 litres worth.

Method:

1. Wash all equipment thoroughly. I use a sterilising solution to do this.
2. Pick flowerheads in full bloom and place them in the bucket together with the thinly sliced lemons, sugar, and vinegar. Add the water and gently stir to help dissolve the sugar. Loosely cover with a lid or a cloth.
3. Leave for 24 – 36 hours.
4. Remove the flowerheads and lemon slices with a slotted spoon, then strain the remainder into the plastic bottles using the jug, and straining cloth over the funnel. Screw down the bottle lids.
5. Leave the bottles in a warmish spot until they start to fizz, (You will notice how much pressure is building up inside by squeezing the bottles) then store them in a cool place.
6. The champagne should be very drinkable in about 10 – 14 days and will keep for many months. I can’t tell you exactly how long because I never have any left!
7. Elderflower champagne is best served from the fridge on a hot day. It is very slightly alcoholic if anyone is concerned. One of these days I shall have to test exactly how much.

**Important**
Check the pressure in the bottles regularly by squeezing. If they feel very hard, unscrew to release the pressure and re-screw. This is particularly important if you have stored them anywhere that an explosion would be a disaster. Believe me, this is a bitter lesson learnt through experience!!