Elderflower Champagne
Quite
possibly two of the loveliest words in the English language! Distilled summer. Elderflowers are in full swing in
hedgerows and paddocks all over the country – seems to be a great year for
them. Some see this plant as a
weed but it is quite medicinal and such an asset. Champagne from the flowers,
cordials from the fruit. Good reason for us to leave the hedgerows alone to provide food for human, animal
and insect foraging.
Time
to get some Champagne made. I might have left my run a little late for
Christmas Day – should have made it last week as it will need 6 weeks to be ready.
Still plenty of days of summer after Christmas though so give it a go.
This
recipe is by my friend Carolyn Youngman, a creative and talented gardener from
the village of Hampden here in Otago. She is the author of a booklet called “Head
of the Thicket: Gardening in North Otago” which is a delightful account of a
year gardening in the area. These
types of books are like gold to me – great tips from experienced gardeners. It is still available either from
Vanessa’s Café in the village – along with some rather excellent coffee – or by
contacting the author at cmy53nz@gmail.com.
The Recipe
For
this recipe you will need 7 large Elderflower heads –about the size of a lunch
plate or saucer, a clean plastic bucket and some bottles. Start with recycled
small sized fizzy drink bottles and lids.
(750ml or less)
Dissolve
500g sugar in 2 litres of hot water in your clean plastic bucket.
Add 2
and a half litres of cold water.
Add 2
tablespoons of white or cider vinegar plus the juice of 2 lemons.
Add
flowers
Leave
in a covered container for 24 hours. The timing is important – try to be exact.
After
the 24 hours is up, strain and bottle.
Caroline notes that she used to use a sieve but the little bits that did
make it through looked a bit like fly legs which is not a good look for
champagne on the lawn. So
she does hers though a muslin cloth.
Put
into plastic or glass drink bottles that you have saved. 750mls or less preferable.
Leave
in a cool dark place for 6 weeks.
Chill
before serving. Enjoy.
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