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Elderflower Champagne (Sparkling Cordial)

Ingredients

  • 24–30 elderflower heads (fresh, in full bloom)
  • 2 kg sugar
  • 4 L hot water + cold water to make 6 L total
  • Juice and zest of 4 lemons
  • 1–2 tbsp white wine vinegar
  • Optional pinch dried yeast (if natural fermentation sluggish)

Instructions

  1. Dissolve sugar in 4 L hot water in a sanitised bucket; top up with cold water to 6 L.
  2. Add lemon juice, zest, vinegar, and elderflower heads; stir gently.
  3. Cover with clean muslin and leave 2 days in a cool airy place. If no signs of natural fermentation (foam) appear, add a pinch of yeast.
  4. Ferment (still covered) a further 4 days.
  5. Strain through muslin; bottle into pressure-safe sterilised bottles. Seal.
  6. Condition 8 days then chill and serve. Release pressure carefully.