Elderflower sparkling wine

Ingredients for 7 servings:

• 7 liters of water
• ½ kg brown cane sugar (granulated cane sugar)
• 10 elderflower heads
• 15 g citric acid
• 125 ml apple cider vinegar
• 2 lemons (organic), cut into approx. 5mm thick slices

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

refreshing, sparkling drink for the summer

Combine all ingredients except the elderflowers and lemons in a large pot or other suitable container and mix well. Add the lemons and elderflowers (rinse briefly under running water). Let the mixture stand, loosely covered, in a warm place for 3-4 days. Then pour through a sieve into plastic bottles (glass bottles have an unpleasant tendency to simply burst after a while due to the natural fermentation of the beverage). Overfill the bottles and immediately close them tightly: The less air in the bottle, the lower the risk that even the plastic bottles will be overstressed by the resulting carbon dioxide. After about 3 weeks of storage in a cool room (e.g., in the cellar), the elderflower sparkling wine is ready and will now have a pleasant, refreshing amount of natural carbon dioxide. Tastes particularly good chilled or on ice cubes! The bottles should be checked regularly so that you can notice early on if too much pressure is building up. For example, if the bubbles start to build up, check the bottles regularly. For example, if the bottom of a standard disposable plastic bottle is bulging downward, it’s high time to open it carefully (hold the lid in a safe direction before twisting) and quickly enjoy the contents. One serving is approximately one liter.