_Elderflower Champagne_

5-6 elderflower heads
2 lemons, sliced
8 pints (4.5 l) boiled water
1 1/2lb (750 g) sugar
2 tablespoons cider vinegar, or
	1/2 oz (15 g) citric acid

	Place flower heads and sliced lemons in a bucket and add the
water. Soak for 24-36 hours. Strain through cloth or fine sieve, then add
the sugar and vinegar/acid. Stir well until sugar dissolves, then pour
into bottles (either Champagne bottles or screw-top bottles left loosely
closed for 7-14 days).
	She says it doesn't keep much longer than 3 months, and she
mentions drinking it as soon as 10 days after making it.

(_Fruity Passions_, Margaret Vaughan & Mary Hardiman-Jones, BBC Books,
1990)