Carer support worker Kirsteen Powell shares a recipe for Elderflower Fizz.
“June always makes me think of elderflowers,” explains Kirsteen, “and of my aunt, who first taught me this recipe. She recommends collecting the flower heads first thing in the morning, after a night when there has been no rain, to make sure the flower heads are full of pollen. It is the natural yeast in the pollen that makes this concoction slightly sparkling when fermented.”
36 clean elderflower heads, picked in the morning
2 tbsp white wine vinegar
1 lemon, use thin rind and the juice
680g caster sugar
4.5 litres water
Put all ingredients in large vessel such as a clean bucket. Leave for 48 hours, stirring occasionally to ensure that sugar is fully dissolved. Strain mixture and pour into clean plastic bottles (rinsed out large juice or fizzy drink bottles are perfect). The elderflower fizz should be ready to drink after 2 weeks. To serve, strain mixture again into glasses and drink with ice.
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