Elderflower Champagne

• 4 large elderflower heads (picked on a sunny July day)
• 6 pints water, cold
• 2 pints boiling water
• 1 1/2 lbs granulated sugar
• 2 large lemons, juice and rind of
• 2 tablespoons white wine vinegar

1. Do not wash the flower, but remove any insects and the thick stalks.
2. Place the sugar in a very large bowl and cover with 2 pints of boiling water.
3. Stir until the sugar has dissolved.
4. Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
5. Stir well.
6. Cover and leave, covered, for 48 hours, stirring occasionally.
7. Strain through a fine sieve into clean bottles with screw tops.
8. Leave an inch gap at the top of each bottle and screw down well.
9. Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.

elderflower, water, water, sugar, lemons, white wine vinegar

Taken from www.food.com/recipe/elderflower-champagne-644 (may not work)