Blooming marvelous, summer must be with us.
One of the first food processing tasks we do in the season is the elderflowers.
It makes a refreshing sparkling drink.
We made some last year and and it was truly thirst quenching on hot summer days.
We talked about making some more as we walked past elder trees in bloom. But there was one problem. We had all the other necessary ingredients, but no lemons. Our lemons in the garden were much too green and small. We were just about to go down to the local shop, when our neighbour turned up bringing us some lemons he brought from up north. So, thanks to Joe, we could get on with making the champagne.
Here is the recipe we got from our neighbour, Carolyn.
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Boil two litres of boiling water and dissolve sugar. Leave to one side.
In a (non aluminium) container that could hold eight litres, place
-seven large umbels of elder (count two small ones as one large).
-two and a half litres, cold water
-two tablespoons of cider vinegar
-juice from two lemons (about two tablespoons)
-four hundred grams of sugar.
Add the hot water sugar mixture and cover with a plate or something similar for twenty-four hours. Then, strain through muslin cloth and bottle.
Leave it in a dark place at room temperature for six to eight weeks.
Chill before drinking.
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We filled about twelve 750 ml wine bottles.
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