This sparkling fruit drink is a great favourite in our household, and many others I’m told. As always when a recipe is much requested, I post it on this page.

So here it is – simplicity itself to make, an absolutely delightful drink.

Sparkling Elderflower

Be sure to use the flower heads only for this recipe (i.e. no stalks).  I snip these off with scissors.

3 cups sugar

4 cups boiling water

14 cups cold water

6 medium to large elderflower heads (or 8 smaller)

2 lemons, chopped

2 tablespoons white or cider vinegar

Method

(Use a food safe bucket to make this recipe)

Into the bucket the pour 4 cups of boiling water onto the sugar and stir to dissolve, then add the cold water. 

Snip the tiny flower heads from the elderflowers and add to the mixture.

Add the rest of the ingredients and stir to mix well, then cover the bucket with a tea towel.

Allow to stand for 48 hours, then strain through a sieve or colander lined with muslin (or a Chux or similar) and pour into PET bottles, filling only to the base of the neck.  Seal immediately.  (Empty soft drink bottles are ideal, or you can buy new ones from home brewing suppliers).

The sparkling elderflower will be ready in one to two weeks.  Store at room temperature during this time.  Once it develops its “fizz”, refrigerate.

Makes about 4.5 litres.