Elderflower Champagne

• 4 elderflower heads large, or 6 medium heads in full bloom
• 19 cups water
• 1 lemon Organic or unwaxed
• 650 white sugar grms, 1 1/2 lb
• 2 tablespoons white wine or Cider Vinegar

1. Add 1 litres of water along with the sugar to a pan large enough to hold all the ingredients, heat gently and stir to dissolve the sugar then allow to cool.
2. Squeeze the juice of the lemon into the pan, cut the rind into 4 and add them along with the elderflowers, white wine or cider vinegar and the remaining cold water, stir then pop on a lid or cover and leave to steep for 4 - 5 days at room temperature.
3. Strain through muslin cloth or a jelly strainer then bottle into either clean screw top plastic bottles (the type you get fizzy drinks in are fine) or flip top glass kilner type bottles, you will need enough to hold 5 - 6 litres.ntore for a minimum of 6 days (preferably 10) in a cool dark cupboard or shed,
4. Don't pick the elderflowers on a wet or windy day as this could dislodge some of the natural yeast which may result in it not fizzing, my Mother said to pick them after a day or 2 of sunny weather to ensure you always get a good result.
5. Be warned it can be very lively and I have had a bottle or 2 explode before now when left in my shed during lengthy warm spells, so keep an eye on it and move it somewhere cooler in a heat wave.nhen ready move a bottle as and when you need it to the fridge
6. Serve cold over 1 - 2 cubes of ice and a slice of lemon, once open consume within 3 - 4 days.ns it is a natural product with no preservatives unopened bottles will keep for 3 - 4 weeks in a cool place

elderflower, water, lemon organic, white sugar grms, white wine

Taken from www.yummly.com/recipe/Elderflower-Champagne--1205920 (may not work)