Here is the simplest and best recipe for Elderflower champagne
8 elder flower heads
2 or 3 organic lemons
1 gallon clean water
2 tablespoons apple cider vinegar
1 pound white sugar
1 gallon glass or crock
4 glass bottles with metal fastener tops
Remove any green leaves and cut off as much of the green stem as you can
Place the flower heads in a large gallon jar, glass or crock (do not use metal for this recipe)
Heat 1 quart of the water and dissolve the sugar into it and let it cool a bit
Pour the rest of the water over the flowers
While the sugar water is cooling thinly slice 2 or 3 organic lemons with the skin on and add them to the flowers
Add 2 tablespoons apple cider vinegar
Pour the sugar water over and stir very gently
Cover with a piece of plastic or a lid so nothing gets in
Leave in a dark place for 24 hours
Strain off liquid through several layers of cheesecloth into 4 quart bottles with metal fastener tops
Leave these corked bottles in a dark place for 2 or 3 weeks than refrigerate till very cold and enjoy.
I hope you enjoy this
Blessings from Sage
Sage’s Extra Notes
You have to use glass bottles with metal fastener tops. Trust me on this: this recipe makes a lot of effervescence and it will blow out the corks. I get my glass bottles from IKEA but I think any kitchen store will have them.
Do not pick the elderflowers by a busy road where lead and other particles from car exhausts can contaminate them.
Do not substitute any other vinegar (including white) for apple cider or any other sweetener for the sugar.
Do not use water with sulfur in it – if you have well water just buy a bottle of distilled water for this recipe.