What a year for blossom. The scent of elderflowers is intoxicating – speaking of which here is the quickest, easiest and most rewarding recipe.
Needed: 12 ltr bucket, plastic bottles, 4 large heads of Elderflower picked in full sun, 10 litres of water, 1kg sugar, 2 lemons, 4 tablespoons of white wine vinegar.
Method: Dissolve sugar in water, squeeze lemons and chop into bucket. Add vinegar and flower heads (shake out bugs beforehand).
Stir every six hours or so for 24 hours. Strain and bottle. Drink after 4-6 weeks. Expect some floating fermenting bits – just strain these out before serving. Please do not use glass bottles (I did a few years ago and thank goodness no one was in the kitchen when one exploded – glass everywhere) and take care to open slowly this is a lively beverage and mildly alcoholic. If you want a less sweet drink, dilute with sparkling water.