<< Back

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)

 

Method:

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.

 

 

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