Elderflower champagne

Elderflower champagne

By
From
French Lessons
Makes
2 x 750 ml
Prep
20 mins
Photographer
Steve Brown

This is a lovely refreshing, lightly floral sparkling drink, perfect for those hot summer months. I also love to use it to make jellies (gelatin desserts) and refreshing sorbets (sherbets). The recipe comes from my head chef James; he remembers making this as a child, with his grandmother, when growing up in England.

Ingredients

Quantity Ingredient
2.5 litres water
1 large head elderflower
or 1 bunch elderflower
1 whole lemon
250g sugar
1 teaspoon white wine vinegar

Method

  1. Place the water and elderflower in a clean container. Cut the lemon in half, squeeze the juice into the water mix and add the lemon halves. Mix in the sugar and vinegar.
  2. Cover tightly with plastic wrap and leave to stand and infuse at room temperature for 24 hours.
  3. Strain through a piece of muslin or fine cheesecloth and pour into sterilised bottles. Secure tightly with tie-down or screwtop lids – this is important, as the build up of pressure can make the lids burst off if they are not well secured. Leave in a cool dry place for 2 weeks to ferment.
  4. Transfer the bottles to a cool dark cupboard. Once opened, the cordial will keep for a couple of weeks in the refrigerator. Otherwise, store unopened in a cool dark place for up to 6 months.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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