This magical recipe transforms perfectly ordinary ingredients into a delicious sparkling drink. The children make it religiously every year and then share the ‘bubbly’ with their friends. It’s supposed to be non-alcoholic, but given that it ferments, I suspect there might be a small amount of alcohol in it.
Pick the elderflowers in full bloom. Remove the zest from the lemon with a swivel-top peeler. Put into a bowl with the elderflower, lemon juice, sugar, vinegar and 4.6litres (8 pints/20 cups) of cold water. Leave for 24 hours, then strain into strong screw-top bottles. The bottles need to be strong and well-sealed; otherwise, the elderflower ‘champagne’ will pop its cork.
Lay them on their sides in a cool place. After 2 weeks, the Prosecco should be sparkling and ready to drink.
