Every year sometime between May and July ( depending on the amount of sunshine) you will find me clambering into hedgerows, to pick elderflowers ( fleur de sureau).
I can also be found begging screw top wine bottles from friends, neighbours and work colleagues, washing, scrubbing off labels and sterilising said bottles.
I found an Elderflower 'champagne' recipe many years ago and have made it nearly every year since.
Its not difficult to make, and I tend to put the bottles away and forget about them until Christmas when they go into hampers.
So if you still have elderflowers where you are and fancy making some mousseux (fizz) then here is the recipe.
20-25 flower heads, ( shaken to remove insects) pick away from road sides.
10 litres of water
1kg sugar
2 lemons ( juice and zest)
2 tbsp white wine vinegar
very large bucket.
wash and completely sterilise the bucket.
Add 1 litre boiling water and sugar. stir until it all the sugar has dissolved.
fill bucket with 9 litres of cold water. add lemon juice and zest. white wine vinegar and flower heads.
put into a cool place and cover with a tea towel.
Check and stir every day.
After 7 days strain through a funnel and piece of sterilised muslin, into sterilised bottles.
It may be cloudy but does usually clear in a couple of weeks.
It will be ready to drink in 3 weeks, but will last........., well I have some in the shed from a couple of summers ago and they are very nice when served well chilled.
Now I wait for the elderberries so that I can freeze them to use in pies, stuffing and chutney through the winter.
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