A glass of elderflower champagne

to chase the cold away.
D still in his sorry state, went out into the garden to put up some fat balls in the apple tree for the little birdies. He came back upstairs with a couple of bottle of elderflower champagne that I had made last year. I had actually forgot that I had stored them in the garden shed - fear of them exploding inside you see. He carefully opened a bottle over the sink, as the last time it went pop and fizzled all over. This time, yes it did go POP and it did fizzle over, but not so much. He quickly poured it into a large glass and then shoved it in my face ' do you want a sip?' 'Yes please!' I actually preferred the flavour of the elderflower champagne this time round, than I did six months ago, when I found it smelled not particularly pleasant. D sipped the rest slowly, and responded 'ahhhhh better than lucozade'. Sometimes, when your unwell a little carbonated fizz is good.

Even though I had my doubts about the elderflower champagne recipe, I'll definitely be picking some elderflowers to make some more as it was a success. Until then, we still have eight bottles to enjoy - a treat for when were pottering in the garden.

Elderflower champagne bottled up

I thought I better share the recipe for the elderflower champagne as the elderflowers are not going to last long. I have seen a lot starting to bronze up with the recent sunshine. If you decide to make this, please note that I cannot vouch for the outcome, as I have not been able to taste the final product yet.
Updated: May 2011 - The Elderflower Champagne recipe worked brilliantly.  It's really explosive, so I strongly recommend opening the bottle(s) outside in the garden as it will will overflow - a bit like Champagne or Cava. 
PS The rose petals ones didn't work so well.

Elderflower Champagne Recipe
Ingredients
12 - 20 heads of elderflower (depending on their size, some of mine were small)
900g sugar
Juice and zest of two lemons
1 tablespoons of white wine vinegar
14 litres of cold water
Method
You will also need a sterilized bucket with tight fitting lid; and glass bottles with tops.
Dissolve the sugar in a bowl of hot water. Add the lemon juice, zest and vinegar and stir well.
Pour the contents into bucket. Pour the cold water over. Leave for three days. Strain the liquid and pour into sterilized bottles.

I managed to fill 24 x 550ml sized bottles, and only because I had some, I added a few rose petals to a couple of bottles before putting the tops on.
After two weeks the liquid should be sparkling and ready to drink.

We had about a glassful left over and drank it neat, very reminisce of the sweet and golden Muscat wine. I am optimistic the bottled product will be delightful, but I will share more in two weeks time.