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Elderflower Wine


500 ml elderflowers
1 small piece root ginger; optional
2 lemons; sliced
1.2-1.4 kg sugar; per 4.5 litres juice
4.5 litres boiling water
25 g yeast

Pick or shake the flowers off the stems. Put them in a basin with the ginger, sliced lemons and the sugar. Pour on the boiling water, stir well and when lukewarm mix in the yeast. Stir daily for 4 days, then strain and leave to ferment in a well-filled jar or cask.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.