Elderflower Champagne Recipe
4 Simple Ingredients and you have elderflower champagne, what's not to like? The core ingredient is free, and the rest of the ingredients are store cupboard favourites!
Servings 1
Calories 2789kcal
Ingredients
- 5 l Water 5¼ quarts
- 18 Large Elderflower Heads
- 700 g Sugar 3½ Cups
- 3 Lemons
Instructions
- Harvest your Elderflower: You are looking for large, clean heads between 15-20cm in diameter and sort through to remove any bugs or other debris
- Heat 2 litres of water to just below boiling point, and pour it into a large sterilised bucket and add the sugar. Stir until the Sugar has dissolved.
- Add 3 litres of cold water.
- Zest and juice the lemons into the bucket.
- Add the Elderflower. Cover with a muslin cloth firmly secured to prevent any creepy crawlies from invading, and leave to sit for 3 days.
- Leave for a further 3 days and then strain through a sterilised muslin cloth and allow to sit for a couple of hours to allow it to settle.
- Siphon off into bottles of your choice, ensuring that you release the pressure of the fermentation every 2-3 days to prevent any exploding bottles.After 2 weeks, your champagne will be ready to drink!
After 3 days, if you have no sign of bubbles or fermentation, then add 7g of champagne or wine yeast (this should be readily available in health food stores).
Notes
This recipe scales wonderfully. I always used to make 30-litre batches and simply multiplied the ingredients by 6!
Calorific value relates to the full recipe.
Nutrition
Serving: 1 | Calories: 2789kcal | Carbohydrates: 727g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 263mg | Potassium: 461mg | Fiber: 9g | Sugar: 707g | Vitamin A: 71IU | Vitamin C: 172mg | Calcium: 241mg | Iron: 2mg
