Elder (Sambucus nigra) is a tree shrouded in folklore which has also been scientifically proven to have a great many immune boosting properties. Most of these are associated with the berries which arrive in Autumn, but the flower heads are also much-loved and can be used to create summertime drinks such as this Elderflower ‘Champagne’.
Elderflower Champagne is a popular and potentially explosive brew made from several heads of Elder flowers. Best stored in plastic bottles with screw tops. Anything that relies on a friction fit alone will probably just fire off, and glass bottles have been known to explode through build-up of pressure, creating a mess that nobody will want to clear up. You have been warned!
The second step in this recipe is to remove the florets from the stems, this job can be a bit tedious but it is well worth it, the chunkier green stems in particular will infuse a bitterness into your otherwise light and refreshing drink. The best technique I have found is to use a fork and hold the stem of a flower head between thumb and fore finger; tilt the flowers into your palm and then comb the fork along the stems at a fairly flat angle to gently remove the flowers.
Ingredients
- 8-10 Large Elderflower heads
- 4.5 Litres cold water
- 2 lemons (sliced)
- 2 tbsp cider vinegar
- 750-800g sugar
- Champagne yeast (check for expiry date)
You will also need:
Clean (preferably sterilised) plastic screw top bottles; you will need enough to contain 5 litres of finished Elderflower Champagne.
Method
- Pick young, recently opened flowers (in the morning is ideal). Beware of picking too many from one shrub – try to spread your impact on the hedgerow out a little. Shake off any insects you find.
- Remove the stalks from the florets with a fork – they will make the brew slightly bitter.
- Put the water in a clean saucepan or large pot, add the elderflower heads, lemon and cider vinegar.
- Add the sugar and stir until dissolved.
- Sprinkle the champagne yeast on top of the liquid and stir once gently.
- Cover (I use a clean cotton tea towel) and leave for 24 hours. Stir twice within that period with a clean wooden spoon.
- After the 24hrs is up bale out the liquid using a jug and pour through a sieve into the (cleaned) bottles. A funnel and a sense of determination helps.
- Put the caps on loosely and store somewhere temperature stable, cool but not cold and out of direct sunlight.
- The champagne will ferment over the next fortnight, after which the bottles can be properly closed and stored somewhere, again out of sunlight.
- Wait a few more days before sampling the first, and place in the fridge to chill before serving for best taste.
Notes:
The champagne should keep for a few months, gradually getting ‘drier’ and more alcoholic as time passes. If you discover that your plastic bottles have become rock-hard then VERY gently unscrew the lid, allow some gas to escape and then re-tighten. I have learned to my cost to do that OUTSIDE!
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