On my bike ride this mornign I picked some elderflower heads for elderflower champagne. Some of the comfrey at the foot of the bush was flattened so I don't think I was the first doing this.
5 or 6 elderflower heads
2 tbsp white wine vinegar
2lb white sugar
8 pints cold water
4 pints hot water
2 lemons (juice and cut-up rind)
In a large container (eg plastic bucket) dissolve sugar in hot water, add other ingredients. Cover with cloth, stir occasionally.
After 3 days pour through muslin into strong bottles leaving plenty of space. Have a tight fitting cap (I am using some olive oil bottles and lemonade bottles which have the caps held on by wire).
I was in the middle of mixing everything in the bucket when I realised I normally do half quantities - hope I've got enough bottles!
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