- 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
1. Dissolve sugar in 2 litres of hot water
2. Add to fermenting bin with 3 litres cold water
3. Leave to cool
4. Add lemon zest, juice, elderflower florets, yeast nutrient, yeast
5. Mix well
6. Ferment for 6 days
7. Strain through muslin into fresh bin
8. Leave to settle for about 1 hour
9. Bottle
10. Leave for a week before drinking
