Wildflower Lemonade-Champagne
Ingredients
3 ½ litres of water
100g – 150g of honey
7 dessertspoons of cider vinegar
100 dandelion flowers without stem or 20 hawthorn flowers, 9 elderflower heads, 9-12 meadowsweet flowers in full bloom, 20-25 rose flowers or 60-80 red clover flowers.
2 organic or unwaxed lemons (juice from 1 lemon + 1 lemon sliced)
Method
Pour the water in a large jug or pot (ideally earthenware), add the honey and vinegar. Squeeze the juice from one lemon, cut the lemon in pieces and add both to the mixture.
Put the flowers into the jug.
Stir well. Cover and leave in a warm place for 24 hours.
The lemonade is ready after 1 day. Just strain and serve ice cool.
To make “champagne”
Leave the flowers to ferment in the liquid for another 2-3 days.
Then strain and bottle in champagne bottles with secure corks. Leave for a minimum of 4 weeks.
The taste even improves after a longer period of time. Best before 1-2 years.
You can mix the champagne with apple juice, mineral water or add orange juice ice cubes.
It is a most refreshing summer drink. Enjoy!
Note on Dandelions:
Dandelion blossoms steeped as a tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even light depression. Not only will this dandelion recipe be a tasty treat, it will be another way to access the healing properties of these sunny yellow flowers!