Elderflower champagne

You’re never going to believe me but the other day, between two big dark rainy clouds, I’ve seen some blue sky. Yes, blue sky, there was even a bit of sun…

I start, like everyone, to feel depressed about this non-summer so I try to cheer up with one of my very summery drinks: elderflower champagne.

I made some about 5 weeks ago, when the first flowers arrived.
It’s the third year in a row I’ve made some. Last year’s was horrible, I have no idea what happened as it was the same recipe. Anyway, I opened a bottle of this year’s champagne and I can’t tell you how good it is! Very fizzy, not too sweet, just right with this lemony flavor and of course, a nice and delicate taste of elderflower!

I give you the recipe for you to try next year, as the season is over now (in the uk anyway)

For 5 bottles, you’ll need:

– 6L of water
– 700g of sugar
– 15 to 20 elderflower heads
– Juice and zest of 4 lemons
– 2 tablespoons of white wine vinegar

In a big pot (I use a jam pan), dissolve the sugar with the water.
Add the other ingredients and mix well.

Cover the pot with a cloth and leave it for 5 days in a cool and airy place. You can check regularly to see if everything is going well: if you see that the mixture is beginning to change and becoming yeasty and bubbly, it’s a good sign.

If you think your mixture doesn’t behave like it should, add a pinch of dried yeast, it should help a bit.

Sieve and bottle up in preferably strong glass bottles.

Leave it at least 2 weeks before drinking.

You’ll really need good bottles (not with a screwing lid).
Last year, we drove with some big jars (because of a lack of bottles) full of elderflower champagne in the boot and the gas made the glass break! So be careful!

Mylène