Summer is here. Fancy making your own refreshing summer drink?   It couldn’t be easier…

I love elderflower champagne. My Mum used to make it when I was a child. The anticipation of waiting for it to be fizzy enough was amazing and such a treat once she finally popped the cork.  Even a sip sends me crashing back to those lovely memories of balmy school summer holidays and gulping down the first glass of mummy’s Elderflower.

This recipe makes 8 pints.

Elderflower Champagne Ingredients:

3 heads of elderflower
4.8 litres cold water
700g granulated sugar or caster sugar
1 unwaxed lemon
2 tablespoons cider vinegar

1. Squeeze lemon and cut skins into four.
2. Place into large bowl with rinsed elderflowers, cider vinegar and sugar. Pour the cold water over and stir well. Cover and leave for 24 hours.
3. Strain and bottle. Leave for at least 10 ten days at room temperature.
4. For maximum pleasure chill well before drinking.

If you don’t have the patience to wait for the fizz but still want to make use of the Elderflower, you can quickly make a delicious Elderflower cordial.  This recipe makes 2 pints.

Elderflower Cordial Ingredients:

20 heads of elderflower
1.8kg granulated sugar or caster sugar
1.2 litres cold water
2 unwaxed lemons
75g citric acid

1. Shake the elderflowers to get rid of any stubborn insects, and put them in a large bowl.
2. Put the sugar into a pan with the water and bring to the boil, stir until the sugar has dissolved.
3. While the sugar syrup is heating, peal the zest of the lemons off in wide strips and put into the bowl with the elderflowers. Slice the lemons, throwing away the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. After 24 hours strain the cordial through a sieve lined with muslin, and pour into clean glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.