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Elderflower Fizz
Tranditional elderflower fizz is like non alcoholic champagne and the taste of summer in a glass.
Ingredients
- 8 elderflowers large elderflower heads
- 500 g sugar
- 1 lemon
- 2 tbsp white wine vinegar
- 3 lt water
Instructions
- 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.
Notes
Your elderflower fizz will keep for up to a month.
Nutrition
Calories: 131kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 11mgFiber: 1gSugar: 33gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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