A delightful light floral bubbly drink made from foraged elder flowers. If you haven’t made elderflower champagne before, it’s definitely worth a go. A glass of chilled floral fizz on a summer’s day is so refreshing.
Not everyone has the capacity to make and store gallons of drink. We find that the nearly two litres that this small batch elderflower champagne recipe makes is just right for us. It doesn’t require any special equipment and we don’t need lots of storage space. But if you want and are able to make more, just up the quantities given in the recipe card below.
What is Elderflower Champagne?
The most important thing to point out is that elderflower champagne, isn’t actually champagne. That’s an alcoholic wine from the Champagne region of France. It has a controlled designation of origin which is governed by very strict rules.
The second point is that it’s not the same thing as elderflower cordial. Elderflower cordial is a still syrup. Consequently, you need to dilute it with water to drink it.
What it actually is, is a delightful light floral drink which produces its own bubbles. The final drink does contain alcohol, but only in small quantities. So it should be fine for anyone to quaff, including children.
My mother used to make elderflower champagne when I was a child. Commercial fizzy drinks were a no-no for me growing up, so summer elderflower champagne was one of the highlights of my year.
Picking Elderflowers
Elderflowers are produced by the elder tree, Sambucus nigra. They generally start to appear from mid May here in the UK. Depending on the trees and locations, you can find them up until the end of June.
Look for newly opened creamy flower heads and pick them on a dry sunny morning. Leave it too long and the sun may have baked the pollen. Pick too soon and the flowers will still be wet with dew. The whiter the heads, the older they are. And the older the flowers are, the more they’re likely to smell musky. Some say it’s like cat pee. I don’t know about you, but I’m not too keen on elderflower champagne that tastes of cat pee. Timing is everything.
You don’t need many flower heads for this recipe, so don’t worry about denuding the tree. Most of the flowers are high up and hard to reach anyway. But do please be aware that the flowers are needed for insects, so it’s best to pick carefully. The flowers later turn into elderberries which birds feed on. You can also use them to make elderberry rob or wine.
It’s best not to wash the elderflowers before use or you will lose the natural yeasts that create the flavour and bubbles. So try to find clean elderflowers away from polluted areas, such as busy roads.
Before you dunk the flowers into sugared water, why not give any insects a chance to escape? Give the heads a quick shake outside and leave them on a piece of newspaper for ten minutes so that any stragglers can crawl or fly away.
Are Elderflowers Poisonous?
It’s absolutely fine to make elderflower champagne or elderflower cordial with elderflowers. They are not poisonous. However, much of the rest of the elder contains significant quantities of a cyanide-inducing glycoside. So don’t eat the leaves, bark, roots, stems or raw seeds. You have been warned.
If you cook, elderberries, you destroy the cyanide-inducing glycosides. So elderberry rob, for instance, isn’t poisonous. It is, in fact, good for you.
Small Batch Elderflower Champagne
This recipe for small batch elderflower champagne is less sweet than the one I grew up with. And I think much nicer. It’s more about the taste of elderflowers than the cloying sweetness of sugar. Lemon gives it a touch of acidity and bubbles give that refreshing mouth feel.
You need to soak the elderflowers in a mix of water, sugar and lemon for at least twenty four hours. The whole lemon goes in, juice, pips, rind and all. Just cut the lemon in half, squeeze in the juice, then chuck the halves in after it. In addition to the lemon, I use apple cider vinegar. But white wine vinegar is fine too.
You can soak the flowers two ways. Either remove them from the stalks and dunk them into the liquid. A fork works well for this. Alternatively, place the heads downwards so that the stems are poking up out of the water. Either way, you don’t want to get too much stem into the liquid.
Once the soaking time is over, line a large sieve with a clean muslin cloth and sit it over a large clean jug. Ladle the liquid into the sieve to filter out the flowers, lemon and any other unwanted bits. As soon as the jug is full decant the liquid into sterilised bottles. See below.
Leave a three centimetre gap at the top. Unless you have a steady hand, you might want to use a funnel to pour the liquid into the bottles. Continue to strain until it’s all gone.
What Type of Bottle to Use?
It’s actually more about the lids than it is the bottles. Nevertheless, the best bottles to use are glass ones with screw cap lids. If, however, you’re planning on drinking the ‘champagne’ as soon as it’s ready, lids that don’t seal as well shouldn’t matter. You can see one of the bottles I used for this batch has a plastic lid. It’s not completely airtight, so is useless for long term storage.
You can use plastic screw top bottles if you like, but despite the possibility of explosions, I prefer glass. It’s harder to sterilise plastic for a start and I’m also concerned about possible chemical leakage.
If you use screw top lids, it’s important that you keep them loose at this stage. Carbon dioxide builds up quite quickly and the bottles might explode if the gas can’t escape. It’s also fine to use glass bottles with corks or flip tops. If you use these though, you’ll need to open them once a day to let the gas escape, then reseal.
The elderflower champagne is ready to drink after ten to fourteen days. If you’re not going to drink it straight away, screw lids down tightly. Store in a cool dark place and it should keep for several months. If it’s too warm the champagne may continue to ferment and you may end up with exploding bottles. So keep an eye on that fizz.
How Long Does Elderflower Champagne Last?
Elderflower champagne is generally ready to drink two weeks after bottling. If, however, you want to keep it for longer, that’s absolutely fine. If the bottles are well sealed and you’ve followed the correct process, your champagne will last for several months. My mother often drinks hers when she’s brewing the next batch the following year.
Other Foraged Plant Recipes You Might Like
- Dandelion honey
- Double blackberry chocolate galette
- Fat hen & chickweed pesto
- Nettle cakes with lemon & white chocolate
- Nettle soup
- Samphire noodles with miso marinated tofu
- Spanakopita – wild greens and feta filo parcels
- Wild garlic pesto – two ways
If you’d like other ideas for drinks recipes, I have a few. Just click on the link.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for elderflower champagne, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more drinks recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Elderflower Champagne. PIN IT.
Elderflower Champagne – The Recipe
Small Batch Elderflower Champagne
Ingredients
- 1.5 litres water
- 150 g golden sugar granulated or caster
- 1 lemon
- 1 tbsp apple cider vinegar
- 4 heads elderflower
Instructions
- Boil the water and pour into a large glass or pottery bowl. Add the sugar and stir until it’s dissolved. Leave to cool to room temperature.1.5 litres water, 150 g golden sugar
- Cut the lemons in half, squeeze in the juice, then throw in the lemon halves. Don’t worry about any pips that go in. Add the vinegar and give a good stir.1 lemon, 1 tbsp apple cider vinegar
- Remove the flowers from the stalks and dunk them into the liquid. A fork works well for this. Alternatively, place the heads downwards so that the stems are poking up out of the water.4 heads elderflower
- Cover the bowl with a clean tea towel and leave it to soak for twenty four hours.
- Line a large sieve with a clean muslin cloth and sit it over a large clean jug. Ladle the liquid into the sieve to filter out the flowers, lemon and any other unwanted bits.
- As soon as the jug is full decant the liquid into sterilised bottles, preferably those with screw cap lids. Leave a 3 cm gap at the top. Unless you have a steady hand, you might want to use a funnel to pour the liquid into the bottles. Continue to strain until it's all bottled.
- It’s important that you keep the lids loose at this stage. Carbon dioxide builds up quite quickly and the bottles might explode if the gas can’t escape. If you are using corks or flip tops, then open the bottles once a day to let the gas escape, then reseal. You can use plastic screw top bottles if you like, but I prefer glass, despite the possibility of explosions.
Notes
Nutrition Estimate
Elderflower Champagne Sharing
I’m sharing this recipe for a elderflower fizz with Feast Glorious Feast for #CookBlogShare.
Alice says
thank you the recipe, I made my first batch at the weekend and am watching bubbles start to appear. I sterilised the bottles (washed and put in the oven for a bit) but there’s a layer of mould on the top of the liquid:( have you ever had this? can I just scoop it off and continue?!
Choclette says
Hi Alice. If bubbles are appearing, it may not be mould. It might just be the pollen or other plant material rising to the top. Take a bit out and give it a good sniff. If it smells off or is blue and powdery, then try scooping it out. If bubbles continue to form, it should be ok. As with everything, taste a bit first if you’re not sure.
Stevi says
Hello, would it be ok to let this steep for 48 hours ?
Choclette says
Hi Stevi. It ought to be fine soaking for 48 hours, but I wouldn’t leave it any longer than that.
Stevi says
Thank you!
Choclette says
I hope you get some good bottles of fizz.
Ciaran says
Made a few bottles last year and it worked brilliantly. Collected a load of flip top bottles and made lots more this year. U fortunately it doesn’t seem to be building up a fizz. I suspect that maybe my elderflowers, all from the same tree, may have had little or no yeast. I’m going to use the first batch as a refreshing drink and make a new batch with flowers from multiple trees. ….. Fingers crossed
Choclette says
Oh bother! That’s strange. Did you collect the flowers when they’re newly opened and full of pollen. Older flowers won’t work as well and won’t taste quite as good either. Fingers crossed for your next batch. Flip top bottles are just fab.
Jayne Lay says
I’m about to make elderflower champagne for the first time and, looking at different recipes, find this is so straightforward plus the narrative is interesting and very helpful – I can’t wait to give it a go! Thank you
Choclette says
Hope it goes well for you Jayne. I made triple the quantities this year and we’re just about to start the last bottle. It’s delicious.
Having said that, I didn’t follow my own advice and managed to lose one bottle to an explosion!
Sandra says
When do I screw the top on bottles or should be kept little loose all the time? I’ve copied and pasted your method where you have suggested to keep the screw loose at this point.
If you use screw top lids, it’s important that you keep them loose at this stage. Carbon dioxide builds up quite quickly and the bottles might explode if the gas can’t escape.
Thanks
Sandra
Choclette says
Hi Sandra. The lids should be kept just loose enough so that gas can escape if it needs to. Tighten them up after two weeks and then store in a cool dark place or drink soon after. Hope you get a good fizz.
Nick says
Hi, I’ve made my first batch following your recipe and looking forward to drinking. The champagne brew appears clear and has been sitting in to glass flip top bottles and one plastic soda stream bottle. I figured the soda stream bottle as food safe and also able to take a steriliser tablet. So far it seems to be doing well. I’m not home a lot during the week so I was a little afraid of coming home to exploded bottles so made some small ‘off gas’ valves using cut off fingers of a surgical glove. I just snipped them off and popped them over the bottle tops. The valves then stood proud to show that gas is being produced and also allows excess to seep out. After twelve days I removed the valves and put the lids on. Hopefully they will still produce enough fizz. At what stage would you recommend chilling in the fridge for drinking?
Choclette says
Hi Nick. Great tip for letting out the gas in a safe way. I have to confess, I forgot about letting the gas out of my bottles for a couple of days and came down to a frightful mess yesterday morning where one had exploded. This was on day ten, so we drank our first bottle yesterday as I figured it must be ready. And it was. So I’d say put one in the fridge now and try it. You can always test one for bubbles by taking the lid off or loosening it. If it fizzes up immediately, then clamp the lid back on and stick it in the fridge. Enjoy.
Niki says
That’s a genius tip thanks Nick. Elderflower in full bloom here in Aotearoa so about to make my first batch in years but, no longer have outside storage so was a bit worried about explosions.
Choclette says
Ooh I bet it’s wonderful over there in the sunshine. Enjoy those elderflowers and the champagne.
Jan Clark says
Hi, I really want to have a go at this, silly question but can I use the black elderberry the same? Thanks very much, Jan.
Choclette says
Hi Jan, yes the elderflowers should work just as well. They might even give it a nice pink tinge.
Jane D says
Lovely blog, and nice simple recipe thank you. I’m fortunate enough to have an elderflower tree hanging over my garden fence! Just straining my first batch of champers, but no sign of fermentation in the bucket – should I add some yeast or could it still happen once bottled? I didn’t wash the flowers, just a gentle shake to remove critters. Thanks
Choclette says
Thank you Jane. Always good to hear. Sounds like you have very helpful neighbours.
No, you won’t get any fizz in the bucket, it develops over the two weeks that it’s bottled. My current batch is on day four and no sign of fizz yet.
Charlotte Humma says
Is this drink alcoholic ?
Choclette says
Hi Charlotte. There is a small amount of alcohol present, it’s pretty much unavoidable if you’re using fresh flowers. But it’s not meant to be alcoholic, you can’t taste it and it should be safe for children to drink.
Louise AGNEW says
Hi can I double, triple this recipe please?
Choclette says
Yes you can. It does say in the post that it’s find to do just that. It’s fabulous stuff. Have yet to pick any elderflowers this year, but I can’t wait.
Kate - Gluten Free Alchemist says
Perfect! I always love how you make such great things from whatever is out there and in season. It’s the sign of a great cook. Elderflower champagne sounds divine!
Choclette says
Aw, thanks Kate. That’s a lovely thing to say and it’s made my day.
Shannon says
You are so right about the cat pee smell. I found some beautiful flowers but it is later in the season and most are turning to berry now. Well I enjoyed my elderflower cordial about a month ago so much I just thought I would try these. Blah. Trying to decide if I send it to out to be plant food or salvage it.
Choclette says
Oh bother! The smell really isn’t that pleasant, though hard to know how much it would infect the actual drink. Let us know how it turns out if you do go ahead.
Jill Colonna says
Absolutely love the look and sound of your gorgeous, floral fizz, Choclette. Sounds fascinating!
Choclette says
Have you not made elderflower champagne before Jill? Do give it a go if you can, though I suspect elders might be few and far between in Paris.
Nic | Nic's Adventures & Bakes says
Thanks for sharing 🙂 This looks perfect for a picnic or celebration 🙂
Nic
Choclette says
It absolutely is. We’ve got several reasons to celebrate over the next month, but I’ve sadly finished off what we made and the elderflowers are now over here. Next time I think I’d better make more.
Michelle Rolfe says
Sounds lovely! I do love a bit of fizz and Lesley is making some this year so I will get to taste some I am sure at some point. I am using my elderflowers for cordial. Thanks for linking up to #CookBlogShare. Michelle x
Choclette says
Elderflower cordial is also wonderful stuff. I haven’t made any of that for a while either. But hope you get to try some of the fizzy stuff.
johanna @ green gourmet giraffe says
That is a new idea to me but the actual method seems more familiar as I have started a batch of kombucha – still on my training wheels but am interested to see that your mother has been making this so long. It sounds lovely – I am quite partial to elderflower flavours in drinks so would love to try this. It seems very midsummer!
Choclette says
It’s definitely a midsummer drink. But you’ve got me thinking. I hadn’t really thought about the similarities between this and kombucha, but you’re absolutely right. Both produce such unexpected fizzy results.
Kat (The Baking Explorer) says
This sounds delightful and perfect for summer!
Choclette says
It absolutely is and so very refreshing on baking hot summer days like yesterday.
Chloe Edges says
I love any recipe with a mild chance of explosion!!! Super interesting info about the elderflowers too, I hadn’t realised that other parts of the tree could be poisonous!
Choclette says
Hahaha, sounds like this one is for you then Chloe. Definitely worth knowing about the poisonous bits, especially as the raw berries actually taste quite nice.
sherry says
i remember watching hugh fearnley-whittingstall (sp. ?) making something like this on his show and i was fascinated. reminds me of the time i made ginger beer and it blew a hole thru our dining room wall! it just exploded — everywhere and right thru the wall!
Choclette says
Oh my Sherry! That’s definitely beats any of my exploding bottles. Did you dare make ginger beer ever again?
sherry says
yes indeedy. i made ginger beer another time. no more explosions! but i did keep the bottles in the outside loo from then on.
Choclette says
Definitely better to be safe. Now I want ginger beer.
Melissa Altman-Traub says
What a cool idea. I have never heard of elderflowers nor knew you could make your own delicious beverage from them!
Choclette says
Oh you’re missing a treat Melissa. Elders grow in many parts of the world, but I guess it just depends where you live.
angiesrecipes says
Cool! Wish I could have a sip 🙂
Choclette says
I’ll raise a glass to your Angie. Wish you could have a sip or two with me.