I’m sharing my family secret recipe which I have been using to create this wonderful bubbly for 15 years, it delicious but you’ll need to hoard some glass champagne bottle first as it’s powerful stuff and needs containing! I use champagne corks and wires too. It means you get the full explosion effect upon opening to impress your friends.
Make sure you pick the flowers on a sunny day to ensure you capture maximum natural yeast and flavour in the flowers. Makes 20 bottles
35 elderflowers heads
15 litres of water
800g granulated sugar
7.5 tbsp white wine vinegar
Boil water, add to sterilised container, when cold throw in flower heads, sliced (into eighths) lemons and wine vinegar. Let it stand for 24 hours.
Be sure to sterilise and rinse you bottles, all straining and bottling equipment.
Strain and bottle the liquid.
Cork well, it is very fizzy, true to its nature.
I soak the plastic corks in hot water first to make them more supple and bang into the bottles with a hammer, using pliers to tighten the wires around the neck of the bottle.