A Note on Fermentation
This traditional recipe relies on naturally occurring wild yeasts found on the elderflowers. As the yeasts consume the sugar, the beverage ferments and develops natural carbonation. The resulting drink may contain alcohol, though the amount can vary depending on temperature, yeast activity, and fermentation time. As with any fermented beverage, pressure can build in the bottle, so use appropriate bottles and store them carefully.
Ingredients
- 7–10 heads elderflower blossoms
- 1 pound white sugar
- 2–3 lemons, thinly sliced
- 2 tablespoons apple cider vinegar
- 16 cups water
Method
- Dissolve the sugar in 4 cups of boiling water.
- In a large plastic bucket or other non-metal container, combine the sugar water, sliced lemons, vinegar, and remaining water.
- Add the elderflower heads, blossom-side down.
- Cover loosely and leave for 24 hours.
- Strain the liquid, bottle, and cork.
- Store in a cool place and age for as long as you can resist opening it.
