Elderflower Champagne Recipe

Shake the elderflower heads to remove any insects or debris.

In a large pot, dissolve the sugar in the water over medium heat.

Add the elderflower heads, lemon slices, and white wine vinegar to the pot.

Bring the mixture to a gentle boil and simmer for 15 minutes.

Remove from heat and let the mixture cool completely.

Strain the liquid through a muslin cloth or fine sieve into a clean jug.

Pour the elderflower champagne into the glass bottles, leaving a bit of headspace.

Seal the bottles tightly with stoppers and store in a cool dark place for at least 3 days.

After 3 days, open a bottle and check if it has enough fizz. If not, let it sit for another day or two.

Serve chilled in champagne flutes and enjoy!