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LOCATION: Recipes >> Drink Recipes >> Elderflower Champagne 02

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Ederflower Champagne

4 large heads elderflower (picked on a sunny July day)
6 pints cold water
2 pints boiling water
1 1/2 lb granulated sugar
juice and rind of 2 large lemons
2 Tbsp white wine vinegar

Do not wash the flower, but remove any insects and the thick stalks.
Place the sugar in a very large bowl and cover with 2 pints of
boiling water. Stir until the sugar has dissolved. Then add 6 pints
cold water, the rind and juice of the lemons, the vinegar and
flowers. Stir well. Cover and leave, covered, for 48 hours, stirring
occasionally. Strain through a fine sieve into clean bottles with
screw tops. Leave an inch gap at the top of each bottle and screw
down well. Leave in a cool place to mature. Nice served with ice.
Ready to drink in 6 weeks but it tastes better the longer it is
left.

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