Elderflower champagne

Hugh Fearnley-Whittingstall recipes Elderflower champagne recipe

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Hugh Fearnley-Whittingstall

Date Published:
28/05/2008

Make your own bubbly with this elderflower champagne recipe from River Cottage Spring

Makes 24 bottles

Ingredients

  • About 24-30 elderflower heads, in full bloom
  • 2kg sugar
  • 4 litres hot water
  • Juice and zest of four lemons
  • 1-2 tablespoons white wine vinegar
  • A pinch of dried yeast (you may not need this)

Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water to 6 litres.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised glass bottles.

5. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.



© River Cottage

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