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Elderflower Champagne

Elderflower Champagne

This recipe is found in The Biodynamic Food & Cookbook, by Wendy E. Cook. She writes, “The flowers should be picked when fully open, preferably on the day of the full moon. They should be dry and full of pollen...”

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

2 lemons

1 ½ pounds unrefined caster sugar (I use a quart of raw sugar)

2 Tbsp white wine vinegar

1 gallon spring water (I use well water)



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

Slice the lemons thinly and place in the bottom of a largish plastic tub or bucket.

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

Cover and leave for 24 hours.

Strain into clear, dry strong bottles (Grolsch beer bottles are good.) Fermentation causes the sparkle. Weak bottles have been known to explode.

Drink chilled from 2 weeks onwards.

I take the lemons and elderflowers and put them in a large pitcher, fill the pitcher with water and put it in the refrigerator. The next day, I have a half-gallon of refreshing sugarless lemonade.



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