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.