Originally Posted by coomber

24-30 elderflower heads, in full bloom
2KG sugar
4 Litres hot water
juice & zest of 4 lemons
1-2 Tablespoons white wine vinegar
A pinch of dried yeast (you may not need this)

put hot water & sugar into large container (very clean bucket is good). Stir until the sugar has dissolved. Top up with water to 6 Litres. Add the lemon juice, zest, vinegar and flower heads and stir gently. cover with muslin and leave in cool place for a couple of days. Take a look at this point, if it hasn't started to ferment add a pinch of yeast. Leave the mixture to ferment for a further 4 days. Strain the liquid through muslin into sterilised bottles. Seal & leave to ferment in bottle for a further 8 days before serving chilled.


Bottled mine yesterday, Can't wait to try it. Let us Know how you go