This 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