Elderflower champagne

Ingredients:

2 Heads of fresh young elderflower (maybe a few more?)
2 lbs white sugar
2 lemons, rind and juice
1 tablespoon white wine vinegar
1 gallon of cold water

Method

1. Place all the ingredients in a large bowl or basin (not made of metal).
2. Allow to stand for 24 hours
3. Strain and bottle in clean (or sterile) strong bottles suited to high pressure fizz.
4. Label the bottles and leave for at least two weeks before serving.

Elderflowers appear in early to mid May. The champagne should be ready to serve with strawberries in June.

Elderflower Wine

2 heads of elderflower
2 lbs white sugar
2 lemons, rind and juice
1 tbsp white wine vinegar
1 gallon cold water (8 pints)

1. Put all the ingredients into a large plastic bowl or bucket and allow to stand for 24 hours.
2. Strain the liquid into a jug and pour into the bottles, using a funnel if you have one.
3. Bottle in strong bottles (bottles designed to hold pressurised liquids, e.g glass cider bottles. The tops must be sturdy as well as the bottles). Tighten the caps again before putting away for storage.
4. Leave for 2 weeks at least. If the bottles stay airtight this will be drinkable for at least a year, probably many years later.