Quintessentially English, elderflower fizz is a classic summer time drink just perfect for quenching the thirst on a warm day.
What’s to love about elderflower fizz
- This is a light and delicate drink that tastes almost like champagne but is nonalcoholic!
- Elederflower fizz is super easy to make
- Get back to nature and enjoy a bit of spring foraging with this super little reciipe
I always feel spring really is well on the way to summer when we have delightful elderflowers frothing along the lanes.
Check out my whole section of Foraging Recipes to get you in the mood for making the most of our fabulous countryside.
Or why not check out my Spring recipe section for more seasonal ideas.
Ingredients for elderflower fizz
- Elderflowers of course. You’ll need 6 large elderflower heads for this fizz recipe.
- Sugar – I just used granulated sugar here.
- White wine vinegar and water.
You want to pick your elderflowers on a dry day when the flowers are fresh. Don’t wait till they are past their best. Elderflowers have a wonderfully strong perfume. Make sure that they smell good. The older they get the less smell they have.
Do not wash your elderflowers. Just give them a really good shake to remove any dust or tiny insects lurking in there.
How to make elderflower fizz
Heat 500ml of water and add the sugar till it has dissolved, set aside to cool.
Place the flowers in a large bowl and add lemon zest and juice as well as the sugar water you just made.
Add the remaining water and the vinegar, cover and set aside overnight for the fabulous flavours to infuse.
Strain the liquid and pour into plastic bottles making sure to leave 2.5cm/1″ headspace at top and screw on lids.
Leave for 2 weeks in a cool dark place before drinking.
Make sure you leave that headspace in the bottles to allow for expansion. Use plastic bottles as they are less dangerous should the fizz explode!
Looking for more super easy summery drinks to make at home? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
- 8 elderflowers large elderflower heads
- 500 g sugar
- 1 lemon
- 2 tbsp white wine vinegar
- 3 lt water
- Shake elderflowers to remove dust and pick off the flowers and put in a large ceramic bowl
- Pour 500ml of water into a pan with the sugar and heat gently to dissolve all the sugar and allow to cool.
- Remove zest from lemon and squeeze out all the juice, add this to the bowl with the flowers and pour on the sugar syrup you have made and also the vinegar.
- Top up with remaining water. Cover with a tea towel and set aside for 24 hours for the flavours to infuse.
- Strain the liquid and pour into plastic bottles leaving 2.5cm/1" at top to allow for expansion. Screw tops on well!
- Leave in a cool place out of sunlight for 2 nweeks before opening.