I was introduced to the delights of elderflower by the Husband’s paternal Grandma. She used to make a slightly fizzy elderflower drink that I suppose was a version of the elderflower champagne that we have taken to making. I’d like to tell you that I noted down her recipe and picked up her top tips but alas, I did not think that far ahead. The only thing I can remember her saying was that it was not a good idea to pick elderflowers from busy road sides. Bearing in mind where she lived, in deepest Westmorland, I’m surprised she could find a busy roadside.
The Husband and I only started brewing with elderflowers last year. Perhaps it was acquiring this book that did it?
We made two batches of elderflower champagne and it worked really well. We used the majority of it for a toast after we had all three children baptised. However, the trouble with (amateur) elderflower champagne is that it won’t keep indefinitely. We had to drink up the remainder fairly quickly. All ‘essence of elderflower’ was gone from the house before the summer holidays arrived.
This year, I have made elderflower cordial. I hope that doing this will give me a stock of summer flavours to last much longer.
If you’ve never had a go at making these drinks, I would highly recommend it. I think the cordial is the easiest and less likely to go wrong. You don’t even need to bottle it, you can keep it in the freezer. I haven’t tried this because I’ve got a bit of a thing for bottling. I imagine that you could freeze it in ice cube trays and then bag it up. When you want a drink, voila, just take a cube out of the freezer and add it to water, still or sparkling.
There are plenty of recipes around on the internet for example, here and here. The one I used is more like the former of these two. I’m going to try the River Cottage version next because I’m interested to see what the addition of orange juice does. If you do decide to make the champagne, consider bottling it in plastic pop bottles. Glass ones have been known to explode!
Although my cordial is bottled up and ready to drink, I have also got a batch of champagne maturing. Pop back in a couple of weeks to see if it has worked. It’s temperamental stuff, a bit like the British Summer it’s so evocative of.