It’s been years since I made this summery, refreshing fragrant drink and it’s such a fantastic alternative to any shop bought fizz and is very light in alcohol so is a lot of fun.
8 elderflower heads
Pared zest and juice 1 small lemon
465g coconut blossom sugar
4 tsp white wine vinegar
You’ll also need…
2 x 2 litre plastic drinks bottles (see bottling tips, below)
Glass bottles for decanting before serving – optional
Give the freshly picked elderflower heads a shake, then inspect and remove any insects. Put the elderflowers in a large bowl, add the lemon juice and toss with the pared zest, sugar and vinegar. Gently pour over 3 litres tepid water and stir to dissolve the sugar. Put in a cool dark place, loosely covered with fine muslin, for 24 hours to infuse.
Working in batches, strain the mixture into a jug through fine muslin, then pour into the plastic bottles using the funnel. Leave a generous gap of about 5cm at the top of each bottle and seal tightly.
Leave to ferment in a cool dark place for 2 weeks, checking on it regularly and checking the bottles if necessary, then transfer to the fridge (see Make Ahead). Serve chilled. It will be around 1.5% ABV (alcohol by volume).