Elderflower champagne

FB_IMG_1493751368165This is a low alcohol recipe for a light summer fizz.
Every story I know about exploding bottles seems to be connected with this brew. Only store this in plastic soft drink bottles and check regularly that the pressure isn’t building up too much, releasing some of the gas if necessary.

This one relies on naturally occurring yeast present in the flowers. Be sure to pick your flowers on a dry day.




  • 800g granulated sugar
  • 6L water
  • 10 elder-flower heads, in full bloom
  • 4 lemons


In a large bucket, dissolve the sugar in 2L of boiled water. Once dissolved top up with 4L of cold water.

Add the flowers and the juice and rind of the lemons.

Wait for a few days and if your brew hasn’t starting to bubble you may need to add a pinch of champagne yeast.

After 6 days of fermenting, strain the liquid through a muslin cloth into sterilised plastic soft drink

bottles. Store somewhere safe, that won’t cause too much damage, like the shed.

After a week, refrigerate. Open the bottles carefully and serve with ice

Lemon curd

FB_IMG_1493563970633Home made lemon curd tastes great and is a good way to use up a glut of eggs. Its easy to make and should keep for around a month (if it lasts that long). Including prep this probably takes me around 20 mins to make and makes 3 good sized jars.





  • 7 Eggs
  • 8 lemons (rind and juice)
  • 200g Butter
  • 400g caster sugar

Melt the butter in a pan. Whilst you wait beat the eggs.

Once the butter has melted add the rest of the ingredients to the pan and whisk together.

Heat for around 10 mins until thick and creamy, but avoid boiling

To stop the mixture curdling mix/beat regularly to avoid separating