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Elderflower Champagne


2 heads of elderflower
1 lb. white sugar
2 tablespoons white-wine vinegar
1 gallon water
1 lemon


Pick the heads when in full bloom and put into a bowl followed by the lemon juice, cut up rind (no white pith), sugar and vinegar. Add the cold water and leave twenty-four hours. Strain into strong bottles, cork firmly, wire or tie down (or use screw-stopper bottles), and lay them on their sides.

After two weeks it should be sparkling and ready to drink. 

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