Elderflower Fizz, Wines and Cordial

Elderflower Fizz

The elderflowers are blooming along the edge of my garden. It is time to celebrate the coming summer with Elderflower Fizz, Wine and Cordial. Here are some recipes for you to try.

Elderflower Fizz

Ingredients:

  • 20 elderflower heads
  • 2 tablespoon citric acid
  • 1,5 kg. (3,5 lbs) sugar
  • 7 litres boiling water
  • wine yeast

Instructions:

Find a bush of elerflowers off the road in a clean area away from traffic. Pick elderflowers in the morning before the heat of the day. Lay out the flowers on an outdoor table covered with news papers. This will give any insects time to escape.

Put 2 of the 7 litres of water on to boil. Then return to the table and separate flowers from stalks. Don’t worry if there is a small amount of stock near the flowers. I just hold the flowers in one hand and snip the stem off near the blossoms with a pair of scissors. Put flowers, sugar and citric acid in a large pot, jar or bucket and pour boiling water over them. Stir well to dissolve sugar, add the remaining water, cover with sterile cloth, and set aside several hours until cool. Add yeast, stirring briefly, recover with cloth. Ferment six days, strain off flowers. Put in plastic water bottles with loose lids. Set in fridge and chill. DO NOT TIGHTEN LIDS ON BOTTLES! IF YOU DO,THE GAS WILL CAUSE THE BOTTLES TO EXPLODE! [ From my recipes]

ALCOHOLIC ELDERFLOWER CHAMPAGNE

Ingredients:


  • Grated rind of one lemon
  • 500ml/1 pint of elderflowers
  • 3.5 litres/8 pints of boiling water
  • 1.3kg/3 lbs sugar
  • Juice of one lemon
  • Champagne yeast

 

Instructions:

Put flowers into fermentation bin and mix with lemon rind. Pour over boiling water and allow to stand for 4 days, stirring occasionally.

After 4 days strain through a fine sieve or muslin cloth. Stir in sugar, lemon juice and yeast. Keep at room temperature to ferment, try not to let it go down to 18°c.

When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days Strain in demijohn and allow to ferment fully.

Bring 200ml of water to the boil and add 70g of sugar. Allow to cool then strain the wine into a another demijohn leaving the sediment. Add the 200ml of sugar solution and leave in a warm place for 24 hours.

Siphon into champagne bottles seal with champagne corks and secure them in place with metal cages. The wine should be kept at room temp for the first 10 days. After this time it is moved to a cooler place, such as a cellar. They should initially be stored horizontally and over the next three months they should be gradually moved upside down. This can be done by placing the neck into sand. Chill for 24 hours before serving and do not disturb the bottle before opening. [From Andy Hamiton’s book, Seasonal Booze for Free]

ELDERFLOWER WINE

Ingredients:

  • 1 pt fresh elderflowers
  • 12 oz can frozen white grape juice concentrate
  • 2 lbs granulated sugar
  • 1-1/2 tsp acid blend
  • 1 crushed Campden tablets
  • 6-1/2 pts water
  • 1 tsp yeast nutrient
  • wine yeast

Instructions:

Thaw out grape juice concentrate and then put water on to boil. While water rises to a boil, separate flowers from stalks and wash to remove insects and road dust. Put flowers, sugar and grape juice concentrate in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for 24 hours. Add yeast. Ferment six days, strain off flowers, pour liquor into secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting. [ From Jack Kelly,s The Winemaking Homepage]


ELDERFLOWER WINE


Ingredients:

  • 1-1/2 pt fresh elderflowers
  • 2 lbs granulated sugar
  • 1-1/2 tsp acid blend
  • 1 crushed Campden tablets
  • 7 pts water
  • 1 tsp yeast nutrient
  • wine yeast

Instructions:

Put water on to boil. Meanwhile, separate flowers from stalks and wash to remove insects and road dust. Put flowers and sugar in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for 24 hours. Add yeast. Ferment six days, strain off flowers, pour liquor into secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting. [Adapted from Steven A. Krause’s Wines from the Wild]

Elderflower syrup

Elderflower Cordial

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