The elderflowers are out - time for elderflower champagne. I wrote about this in the JIC Student Newsletter years ago, and it’s been on my wish list since then to get round to making (since 2019?).

Elderflower Champagne

• 3 l water
• 1 kg sugar
• 4 unwaxed lemons (cut into rounds)
• 8 fresh elderflower heads, newly opened, picked in the morning

1. Boil the water and sugar together, then leave to cool.
2. Add the lemon rounds.
3. Place the elderflower heads in upside down.
4. Wait 3-4 days.
5. Filter through muslin cloth into dimpled bottles.
6. Allow another week.
7. Drink.

For a first try, it was good - needs much much more elderflower next time.