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Cerys Matthews sits in

Cerys Matthews sits in for Jo Whiley.

Release date:

1 hour, 57 minutes

Last on

Tue 3 Jun 2014 20:00

Elderflower Champagne

Equipment:

A 10 litre vessel - a large plastic bucket is ideal

Strong bottles - old screw-cap glass bottles work best

A large jug - about 2 litres in capacity

A small jug - about 750 ml in capacity

A lemon squeezer

A funnel

A potato peeler

A tablespoon

A sieve

A strainer

 

Time scale:

Preparation Time: 30 minutes

Standing Time: 24 hours

Maturing Time: 2 weeks +

 

Method:

1. Wash the lemons and use the potato peeler to peel the lemon rind off as thily as possible. Remove any leaves from the elder flowers.

2. Squeeze the lemons and put the juice into the 10 litre vessel along with the lemon rind and flowers.

3. Add the sugar and the wine vinegar. Be careful not to crush the flower heads too much with the sugar.

4.Pour on the water. Put a lid or cover over the top of the vessel and leave to stand for 24 hours. Stir gently every 6 hours.

5. Sterlise the bottles using boiling water.

6. Take the lid off the vessel and remove any large flower heads or bits of rind.

7. Use the small jug to bail some of the mixture through the sieve and into the large jug. When the large jug becomes full, place the funnel in the top of a bottle. Pour the mixture through the strainer into the funnel.

8. Once all the bottles are full, put the caps (or corks) on firmly and place.

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