You could drink this within just a few weeks, which shouldn’t be too hard, it’s only very light alcohol and very refreshing on a warm day (if we get any).


Shake the elderflowers well to remove any insects.

Dissolve the sugar in 2 litres of boiling water, add 3 litres of cold water and allow to cool down to room temperature.

Add the elderflowers and the lemon zest and juice, yeast nutrient and if you like a stronger champagne you can now add the yeast too. Elderflowers come with natural yeast, so it’s only optional to add more yeast.

Leave to ferment for 6 days at room temperature.

After fermentation strain through a muslin bag into strong, preferably champagne, bottles.

Your elderflower champagne is ready to drink after about a week, but make sure you check the bottles regularly for any signs of too much pressure. I’ve had exploding elderflower bottles before (so did Stuart, in the bus!).

Elderflower Champagne

Elderflower Champagne


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