Elderflower Champagne
4 large elderflower heads
6pints cold water
2 pints boiling water
1 1/2 lbs granulated sugar
2 large lemons, juice and rind of
2 tbsp white wine vinegar
Don't wash the flowers but take off any insects and the thicker stalks.
Place the sugar in a large bowl and cover with the boiling water, stir until sugar dissolved.
Add 6 pints of cold water, the rind and juice of the lemons, vinegar and flowers.
Stir well.
Cover and leave, covered for 48 hours, stirring occasionally.
Strain through a clean sieve into clean bottles leaving about an inch at the top of the bottle and screw the lids down well.
Leave in a cool place to mature, nice served with ice. Ready in about 6 weeks but tastes better the longer it is left to mature.
Warning: contains NO alcohol.
