Summer is upon us and we can all use a cool drink as we soak up the sun
on our porches, patios, and backyards. But what if I told you that you can make
your own, flavourful, and naturally fizzy beverage out of flowers,
Elderflowers to be exact.
Like so many Europeans, I grew up kicking off the summer with the yearly ritual
of Elderflower picking and fermentation, followed by bottling this most
fragrant elixir thereby building a supply to last us well into the summer
months.
You've probably noticed Elderflower cordials springing up on your
supermarket shelves or have seen elderflower-flavoured cocktails
appearing at high-end bars lately. They are definitely growing in
popularity and for good reason; the taste and aroma of Elderflower is
absolutely intoxicating and its sweetly-scented flowers make for an aromatic
and sharp thirst-quenching drink.
I am not exaggerating when I say that this is possibly the most
refreshing and flavourful summer drink there is. Lucky you, I am now going to
show you how to make the real McCoy, your very own knock-out bubbly that will
put the expensive store-brought stuff to shame.
TRADITIONAL ELDERFLOWER CHAMPAGNE
makes 5 x 750 ml bottles of champagne
HARVESTING:
- You can find the sweetly
scented, creamy white flowers of the elder tree blooming from
around the end of May through to the end of June (keep your
eyes peeled as different trees bloom at different times) in
woodland, scrub, parks, etc.
- Pick the flowers on a warm
and dry day, making sure the flowers are in
full loom and have a pleasant scent
- Snip the stem just below the
large heads (leaving the leaves behind)
INGREDIENTS:
about 10 large elderflower heads
500 g white sugar
1 large lemon (can use more if you like more it lemony)
8 grams fresh yeast ( you can find it in any bakery that bakes on the
premises, don't use dry. If you cannot find fresh yeast, follow the recipe
minus the yeast. the difference is that it will take longer to ferment, adding
days to the process.)
5 L water
FERMENTATION:
1. In 1 or 2 large wide-mouthed demijohns or glass
vases (or any other container that is made of glass and has a wide opening)
place the flower heads at the bottom of the container
2. Top off with sugar
3. Squeeze the lemon over the sugar, then slice it and
place the slices of lemon on top of the sugar
4. Add water until it just about covers the flowers
and the sugar. Leave overnight to macerate
5. The next day, add the fresh yeast and top off the
container with cool water
6. Cover the opening of the container with gauze (or a
large plate) and leave outdoors in a warm and sunny place to ferment for 2-4
days giving the mixture a stir with a wooden spoon twice a day
7. You will know it is ready when the fermentation
process has turned the once white flowers into a brownish sludge but most
importantly, upon stirring with the spoon, you can see and hear the
fizz/bubbles. give it a taste and if the fizziness is to your liking, it's
done, otherwise leave it to ferment for longer until the preferred level of
fizz is achieved.
day 1: maceration |
day 3: beginning of fermentation |
BOTTLING:
|
1.
Strain the flowers and lemon
slices
2.
Use a funnel to fill your bottles
3.
Close bottles tightly
4.
Keep refrigerated (should
keep for a few weeks)
Serve chilled.
No comments:
Post a Comment