The elderflower season and enjoying its bounty are summer days of barbeques, picnics and alfresco entertaining. The taste of Elderflower champagne will always remind me of warm summer evenings spent with good friends and good food.
But here is a new twist on that old favourite, adding the delicate scent of roses along with a blush pink hue.
Rose petal and Elderflower champagne. Simple to make and full of the tastes of summer plus it’s ready to drink in 2 weeks!!! Plan your August party now and get picking.
The recipe is below along with some great photos of last week’s One day foraging courses.
- 8 litres water
- 8 large Elderflower heads
- 1 pint of well scented rose petals ( I used the Japanese rose )
- 4 lemons
- 4 tbsps white wine vinegar
- 1.25kg sugar
Boil half the water in a large pan and dissolve the sugar into it. Pour in to a large clean bucket and top up to make 8 litres. Cool until it reaches 40 degrees C, then add the elderflower heads, rose petals, vinegar, the juice of two lemons and two sliced lemons. Cover with a cloth and leave for two days, stirring twice a day with a sterile spoon. On day 3 sterilise a muslin cloth or straining bag and a large jug. Strain the champagne in to the jug squeezing the mixture to extract as much liquid as possible. Pour into screw topped bottles – we use plastic fizzy water bottles. As the champagne ferments the pressure inside the bottles will build up. In order to prevent explosions we recommend that you check the bottles daily and release a little pressure if the bottles swell.
The champagne will be ready to drink in two weeks.