Foraged Mixers – A Light Sparkling Elderflower Wine


The recipe we used for this delightfully light elderflower sparkling wine was adapted by Mark Williams from Roger Phillips book “Wild Food”. It is so easy to make and elder trees are native to the UK and much of northern Europe where they are often abundant.

Elderflower Wine Ingredients:

4 Elderflower heads in full bloom.  They are best picked on a sunny morning. Gently smell them to check that they are lovely and fresh.  If they smell slightly stale then simply choose another head.  Give them a shake to dislodge any insects and other foreign bodies, but don’t wash them or you will lose some of the delicate flavours.

  • 4.5 litres (1 gallon) cold water
  • Juice of one lemon plus its skin, quartered
  • 650g (1.5lb) white sugar
  • 3 tablespoons white wine vinegar

Dissolve the sugar in a little warm water. Then simply mix it with all the other ingredients in a large jug or basin and then transferred the mixture into a couple of Kilner jars which were stored in a cool place for four days.

We then strained the liquid into clean screw-top plastic fizzy drink bottles.

We then strained the liquid into clean screw-top plastic fizzy drink bottles. We then left it for about two weeks – just unscrewing the tops of the bottles every couple of days to release the buildup of pressure. You can drink it before the two weeks are up of course – it will start to fizz after three or four days, but we have found that two weeks is perfect.

The resulting wine is mildly alcoholic, the fizz being caused through natural fermentation which produces alcohol. It is around 2 or three percent – so is not suitable for children.

With thanks to Mark Williams

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