Ingredients:
~30 elderflower heads (in full bloom - but don't strip a tree of all the flowers)
2kg natural sugar
4 litres of hot water
2 litres of cold water
Juice and zest of 4 lemons
1-2 tablespoons of white wine vinegar
A pinch of dried yeast
Method:
1. Put the hot water and sugar into a large container (a preserving pan or spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water to 6 litres.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with a clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four to five days. Strain the liquid through a sieve lined with muslin and decant into sterilised glass bottles.
5. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.
From Emma Bradshaw as read out by Cerys Matthews on BBC6 Music on Sunday.
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