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.
Ingredientsabout 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 bowlPour on water, vinegar and lemon juice
Stir well together
Cover with cling wrap and leave for 7 daysAfter 7 days, strain and pour into sterilized bottles. Seal and leave for another 7 days before drinking.
Swap you a bottle of my elderflower for a bottle of your lavender?
ReplyDeleteI certainly will, D!
ReplyDeleteLove the new blog banner.
ReplyDeleteYour brew looks like the 'perfume' we used to make as children, when we destroyed all the roses and anything else with a nice smell,
RattlingOn
ReplyDeleteI occasionally find bottles of that 'perfume' in drawers and cupboards, left over from the dear daughter's experiments.
Karin
ReplyDeleteI 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?