Pink Elderflower Champagne
makes 24 x 75cl bottles
Ingredients
- 12 heads of elderflower in full bloom
- 2 pints blackcurrents, fresh or thawed
- 8 tbsp wine vinegar
- 2720g white sugar
- 32 pints / 18.4 litres cold water
plus corks and wires
Cut the large stems from the heads of elderflower and put the blossoms in a sufficiently large bowl or bucket. Add the blackcurrents, the vinegar and the sugar. Pour in the cold water and stir well. Cover the bowl with a cloth and set aside for 24 hours, stirring the mixture from time to time to release the juice from the fruit.
Next day, strain the liquid into the bottles, and cork and wire them securely. Store the bottles on their sides in a cool, dark place for 2-3 weeks. The wine is ready when the corks start to rise in the wires.
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