Elderflower update and exhibition preparations

My elderflower champagne has already blown a top!  On Wednesday morning there was a loud bang and I couldn’t think where it came from, so dismissed it.  It wasn’t until I went to the cupboard later that afternoon that I found one of the lids had blown off my elderflower.  Thankfully it had not completely exploded, but the fermentation has already started and I have had to release all the other bottles as well.  And it already tastes fantastic. There won’t be any alcohol content yet but it makes a great fizzy drink.

My arty posts have not been so frequent as there have  been lots of family birthdays and celebrations to organise, but I did collect 6 paintings today from the framers all in preparation for a forthcoming exhibition .

I have also entered the Country Living  kitchen table talent awards. The competition is for all amateurs who have a passion for Art, Gardening, Cooking, Writing  to enter their appropriate category.    The hardest thing was to keep what inspires me to 500 words.

Exhibition details to follow next week.

 

Foragers Champagne and Fritters

Last June I made elderflower champagne for the first time and with everything blooming a few weeks early this year, my friend Shirley and I went out to collect our elderflower heads. Preferably they should be picked when the first sun of the morning hits them and their perfume is most concentrated.  It is very easy to make and I think after experimenting with two recipes last year, I have come up with the perfect recipe.

In a very clean bucket or trug, mix 1kg sugar with 2 litres of boiled water and stir until dissolved.  Add a further 6 litres of cold water. To this, add 2 tablespoons of white wine vinegar and the zest and juice of three large lemons.  Add approx 25 – 30 heads of elderflower and stir and cover.  Stir a few times over the next three days and then decant through muslin into sterilized plastic bottles and fill to within 2 inches of the top.  Leave for approx two weeks and then loosen the tops to check if they have started to ferment.  Over the next couple of weeks, if the bottles start to bulge, release the pressure very carefully before screwing the tops back on very tightly.  You should now be safe to leave it for another month ideally before it is ready to drink.

Elderflower Heads

With a few heads left over ( it’s always difficult to tell how much you have picked), for the first time, I am going to  make elderflower fritters. Never having had them before, I am keen to try them cooked in a light batter and dusted with icing sugar whilst still warm.  yum!!!!!!

As it is so prolific, I have also made a cordial to mix with prosecco, wine, sparkling water and it’s delicious drizzled over ice cream and cakes.