You've probably heard of elderberry wine, but have you ever heard of elderberry champage? This recipe uses the elderberry flowers to make a delicious drink. NGA education staffer Keri Evjy delighted us all with a batch of elderberry champagne for the office this spring. Needless to say, little work was done afterwards. Enjoy!
Put elderberry flower heads in a sterile, food-grade, primary fermentation vessel. (Tofu buckets work well.) Pour the water over the flowers and add the sugar, lemon juice, and chopped lemon rinds. Stir with a clean metal spoon until sugar is completely dissolved. Let soak for 24 to 36 hours, stirring a few times throughout this period. Strain the solution through a sterile muslin cloth. Pour into clean plastic bottles filled 3/4 of the way to the top. Squeeze out the remaining air in the top of the bottle with your hands to provide room for carbonation. Keep bottles in a cool, dark place for 2 to 4 weeks before enjoying.
Charlie Nardozzi is an award winning, nationally recognized garden writer, speaker, radio, and television personality. He has worked for more than 30 years bringing expert gardening information to home gardeners through radio, television, talks, tours, on-line, and the printed page. Charlie delights in making gardening information simple, easy, fun and accessible to everyone. He's the author of 6 books, has three radio shows in New England and a TV show. He leads Garden Tours around the world and consults with organizations and companies about gardening programs. See more about him at Gardening With Charlie.
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