Elderflower Champagne
Delightfully floral and effervescent, homemade Elderflower Champagne is a celebration in a bottle. This naturally fermented drink combines the delicate aroma of freshly picked elderflower heads with zesty lemon, a touch of white wine vinegar, and just the right amount of sweetness. With minimal effort and zero cooking required, this refreshing beverage is crafted over a few days of fermentation, transforming simple ingredients into a sparkling masterpiece. Perfect for garden parties, picnics, or special occasions, this recipe yields 12 servings of crisp, bubbly bliss. Learn how to make this versatile drink—ideal for sipping on its own or as a base for creative cocktails.
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Ingredients
- 15 pieces Fresh elderflower heads
- 1500 grams Granulated sugar
- 4 pieces Lemons
- 50 milliliters White wine vinegar
- 7 liters Water
Directions
Step 1
1. Begin by gathering your elderflower heads. Ensure they are freshly picked and free of insects. Avoid washing them to preserve their natural yeast, which aids fermentation.
Step 2
2. In a large, clean bowl or sterilized fermentation vessel, dissolve the granulated sugar in 2 liters of hot water by stirring well.
Step 3
3. Add the remaining 5 liters of cold water to the bowl and combine thoroughly. This will lower the temperature of the mixture.
Step 4
4. Zest and slice the lemons, then add both the zest and slices to the bowl for citrus flavor and acidity.
Step 5
5. Gently shake the elderflower heads to remove any visible debris. Submerge them into the liquid mixture, ensuring they are fully covered.
Step 6
6. Stir in the white wine vinegar to help balance the acidity and support fermentation.
Step 7
7. Cover the bowl or vessel loosely with a clean tea towel or muslin cloth to allow airflow while preventing contaminants from entering.
Step 8
8. Place the mixture in a cool, shaded area and let it ferment for 4 to 5 days. Stir the mixture once daily to distribute the ingredients evenly.
Step 9
9. After the fermentation period, strain the liquid through a sterilized fine-mesh sieve or muslin cloth into sterilized bottles with swing-top lids. Leave approximately 2 inches of airspace at the top of each bottle for carbonation.
Step 10
10. Seal the bottles tightly and store them in a cool, dark place. Allow the champagne to mature and carbonate for 1 to 2 weeks.
Step 11
11. When ready to serve, chill the bottles in the refrigerator. Open carefully as the pressure may have built up during the carbonation process.
Step 12
12. Pour into glasses and enjoy your homemade elderflower champagne!
Nutrition Facts
| Serving size | 9033.3 grams (9033.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5901 |
| Total Fat 1.40g | 2% |
| Saturated Fat 0.10g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 218mg | 9% |
| Total Carbohydrate 1549.30g | 563% |
| Dietary Fiber 6.40g | 23% |
| Total Sugars 1505.80g | |
| Protein 3.60g | 7% |
| Vitamin D 0IU | 0% |
| Calcium 547mg | 42% |
| Iron 4mg | 21% |
| Potassium 357mg | 8% |
Source of Calories