Thursday, July 09, 2009

Lavender champagne

I started off some lavender champagne today. I haven't tried it before so I'll have to let you know how it tastes in two weeks time when it should be ready to drink.

about 50 lavender flowers
4 pints cold water
12 oz (350 grams) sugar
4oz (110 grams) sultanas, finely chopped
3 tablespoons white wine vinegar
juice of one lemon
Stir all dry ingredients in a large glass or porcelain bowl
Pour on water, vinegar and lemon juice
Stir well together
Cover with cling wrap and leave for 7 days

After 7 days, strain and pour into sterilized bottles. Seal and leave for another 7 days before drinking.


  1. Swap you a bottle of my elderflower for a bottle of your lavender?

  2. Love the new blog banner.
    Your brew looks like the 'perfume' we used to make as children, when we destroyed all the roses and anything else with a nice smell,

  3. Looks very interesting. :) I made lavender lemonade one summer and it was wonderful. I'm always afraid that I will add too much and it will end up tasting like soap. ha ha
    Enjoy your brew!

  4. RattlingOn

    I occasionally find bottles of that 'perfume' in drawers and cupboards, left over from the dear daughter's experiments.

  5. Karin
    I know how easy it is to put too much lavender in my biscuit (cookie) recipe so that they can taste like soap. I will let you know if 50 flowers gives too intense a flavour to the drink.

    I think my drink is really lavender lemonade but I'm using a recipe I found in an old cookery book. I'll let you know how it turns out. Is your recipe the same as mine?


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