Elderflower Sparkler

Preparation info

  • makes about

    4 litres

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This sparkling elderflower drink is the traditional elderflower ‘champagne’,made in country kitchens and still-rooms for centuries. Such concoctions seem to have a mind of their own and because wild yeasts are involved they can act in unpredictable ways, such as exploding.


  • 10–12 large elderflower heads
  • 500 g/1 lb granulated sugar


Put the flower heads into a large bowl. Add the sugar, the zest of the lemon finely pared, its juice and half the lemon skin, the vinegar and water – you can use either tap or bottled water, as you prefer. Cover loosely and leave for 24 to 36 hours. Strain through fine cheesecloth or muslin and bottle in screw-top or corked bottles. Leave for three weeks before serving, chilled.