Elderflower Champagne

Elderflower Champagne


2.5 litres of cold water
8 elderflower heads
250g caster sugar
1 lemons, zet and juice
2tbsp cider vinegar

Country Living- Elderflower Champagne


1. Wash the elderflowers, and take off any bugs

2. In a large saucepan, put the cold water and sugar. Stir until all the sugar has dissolved.

3. Add Elderflower heads and cover with liquid.

4. Add the zest of 2 lemons and the cider vinegar, stirring occasionally. 

4. Leave for 24 hours

5. Strain through a muslin cloth over a sieve. If you don't have a muslin, use good quality kitchen towel.

7. Store in screw-topped plastic bottles. Don't use glass bottles as the pressure of the fermenting may cause them to explode!

8. Leave the bottle for at least 2 weeks


Foraging tips

1. Ask the landowners permission before picking anything

2. When picking leave or flowers, pick from several different trees or plants. Leave plenty for the plant to develop into fruits and seeds.

3. Find plants away from any busy roads if possible.

4. Avoid low hanging leaves of plants that may have been peed on!

5. Snip off flower heads with as little stalk as possible.

6. Place flowers gently into a basket or bag

7. Choose a dry, sunny morning before the insects have harvested the pollen

8. Use the flowers as soon as possible

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