Ingredients
- 800g sugar
- Florets from 8 elderflower sprays
- zest and juice of 4 lemons
- 0.5 tsp yeast nutrient
- 5g sachet Champagne yeast / 7g sachet bread yeast
Method
- Dissolve sugar in 2 litres of hot water
- Add to fermenting bin with 3 litres cold water
- Leave to cool
- Add lemon zest, juice, elderflower florets, yeast nutrient, yeast
- Mix well
- Ferment for 6 days
- Strain through muslin into fresh bin
- Leave to settle for about 1 hour
- Bottle
- Leave for a week before drinking