<< Back

Elder Flower Champagne

7 Dry, fully open elderflower heads (harvested in the morning)

2 lemons

1 1/2 pound unrefined sugar

2 TBSP white wine vinegar

1 gallon spring water 

 

Boil 1 pint of the water and dissolve the sugar in it. Cool.

Slice the lemons thinly and place in the bottom of a 2 gallon-sized tub.

Add elderflowers, dissolved sugar sollution, white wine vinegar and the rest of the water.

Cover and leave for 24 hours.

Strain into clear, dry, strong bottles (Grolsch beet bottles are good.) Fermentation causes the "sparkle" but weak bottles have been known to explode.

Drink chilled from 2 weeks onwards. 

This entry is related to the following products. Click on any of them for more information.
Flowers, Edible,
Search recipes

A Taste of Salsa!

Salsa sauce? Salsa Dancing? Yes and yes! Our Taste of Salsa event on August 5 features dance instructor Michael Campbell teaching salsa to beginners and experienced dancers as we enjoy salsa made from veggies in the garden. Cost? $15/adult, $7/child, $35/family. Register here. Enjoy a potluck for Circle members. Learn more about membership? Click here.  

Support the Circle!

White Rose Farm Circle, Inc. fosters community to empower people to work together to restore health to the land, the natural world and each other. Learn more about membership and/or donate to support our 501-c-3 non-profit organization. 

Mailing list sign-up