Elder Flower Champagne
7 Dry, fully open elderflower heads (harvested in the morning)
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.