Sunday, 9 November 2014

Elderflower Champagne and Rhubarb Champagne

About a month ago after a day's hard work in the vege patch, I found a leftover bottle of last year's batch of Elderflower bubbly.  After a suitable chilling time it was opened and found to be very delicious. There was a bit of a fight over who was going to have the last little drop. My friend Jim who is a cider maker said it was surprising that it was still nice - he would have expected it to be off by then.  Anyway - it was delicious. Elderflower is such a refreshing, light and summery drink and now is the time to get some made in time for Christmas. I posted this recipe last year it's worth a re-post 

 For people who don't have access to elderflowers we can certainly try sending you some - email me if you want a package. 

Elderflower Champagne

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.  
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.

Rhubarb Champagne

In a bucket dissolve 1 kg of sugar in 2 litres boiling water.
Add 1 kg finely chopped rhubarb, 2 roughly chopped lemons (peels, pips and all)
Add 175 mls apple cider vinegar.
Top up with 4 litres cold water.
Cover bucket with a clean tea towel or lid and stand for 3 days stirring from time to time.
Strain through muslin cloth.
You can add colour if you want but I found the soft pink colour rather nice. Beetroot would be the most natural colour to add.   
Pour into clean plastic bottles  and seal. Chill before opening.

This recipe smells gorgeous with the lemons added. 
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2 comments:

  1. The Professional Countrywoman24 November 2014 at 23:06

    I just finished making this and a here's a few notes. When I strained this just with a sieve my husband noticed a lot of little black dots. They were little tiny bugs. So we strained again through a jelly cloth (muslin or cheesecloth.) So when the recipe says shake for bugs, it means it! These ones were so little I don't think they would have shaken out.
    He is also a bit worried about putting them in glass bottles such as old Barkers juice bottles. He has more experience in home brewing than me! I did safely do it last year but in the meantime will store in shed outside. Using recycled plastic bottles is safer but not so glamorous when you bring it out at Christmas time!

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  2. Unknown30 November 2015 at 19:04

    I made the rhubarb one - seems like a lot of cider vinegar but worked well. Beautiful colour.

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