Elderflower Champagne
This recipe makes 10 litres of Elderflower Champagne. That's enough to last you right through the summer!
Prep Time3 hours hrs
Fermentation period30 days d
Total Time30 days d 3 hours hrs
Course: Drinks
Cuisine: British
Servings: 60 glasses
Calories: 107.38kcal
- 10 l water
- 1600 g sugar
- 30 florets elderflower
- 8 lemons zest and juice
- 5 g Champagne yeast
Begin by steralising all of your equipment. This can be done with a chemical steralising powder or by using soapy water and leaving to dry.
Pour 4 litres of hot water in to your steralised fermentation bucket along with 1600g of sugar.
Stir until the sugar has dissolved.
Top up with the remaining 6 litres of cold water and add the elderflower florets, lemon zest and juice.
In the meantime, activate the yeast with a little warm water and sugar (according to the packets instructions).
Add to the sugar water and elderflower, stir well and put the lid on the fermentation bucket.
Leave to ferment for 2 weeks.
Strain the elderflower and zest from the champagne. Leave to rest for a further week before bottling in freshly steralised champagne bottles.
If the champagne has lost a little fizz when you bottle, add a little syrup made from hot water and sugar (no more than 10g of sugar per litre).
Calories: 107.38kcal | Carbohydrates: 28g | Protein: 0.16g | Fat: 0.04g | Saturated Fat: 0.01g | Sodium: 8.89mg | Potassium: 20.41mg | Fiber: 0.4g | Sugar: 26.97g | Vitamin A: 3.17IU | Vitamin C: 7.63mg | Calcium: 9.01mg | Iron: 0.1mg