Elderflower champagne
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| Taste testing after the final filtering. Doesn't it just look great? |
Background
As one of our first forays into foraging, and in a timely way, we found that our village was home to many Sambucus Nigra (Elder trees).Goal
Try this elderflower champagne recipe from the Practical Self-sufficiency book.Resources
Result
I forgot to photograph making the bigger batch, so please enjoy the test-batch photos.
After about a week, they started to get fizzy. And at two weeks, they were ready to taste! With one last filtering to remove the last bits of pollen and flowers, it was ready to taste.
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| Collecting the flowers for the large batch. |
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| Adding sugar to the water and flowers. |
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| Adding the citric acid via lemon juice. |
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| Adding the white wine vinegar. |
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| Now cover it up for 24 hours, but make sure it can breathe! |
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| Filter out the flowers. |
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| And there we have the two batches with the dates they were made so we know when to check on them. |
After about a week, they started to get fizzy. And at two weeks, they were ready to taste! With one last filtering to remove the last bits of pollen and flowers, it was ready to taste.
It tastes great, and this will definitely make it's way into the spring food rotation.
