Elderflower Champagne

This is the sweet fizzy drink that Marian serves us when we arrived at her and Bruce’s farm. It’s very refreshing and has little alcohol.

1.25kg/2.75lb cane sugar
8 lg elderflower heads
4 lemons, plus 2 sliced lemons
4 tbsp white wine vinegar

1. Put sugar into large food-grade plastic bucket (fermenting bin). Boil 8 liters (1.75gal) water and pour over sugar, stirring to dissolve. Leave to cool.
2. Shake elderflower a to remove insects. Add to sugar solution along with juice of 4 lemons, the lemon slices, and the vinegar. Cover with a clean cloth and leave for 1 day.
3. Strain through a fine sieve or muslin cloth into a clean sterilized bucket, squeezing the flowers as you do so to release more flavor.
4. Using a funnel, transfer into sterilized bottles, leaving 2cm (3/4in) head space. Seal and store the bottles in a cool, dark place. Ready to drink in 10-14 days.

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