The Elders are in full bloom here in Lakefield and it is time to make some “Fizz”. Also called Elder Flower Champagne, this delightful drink is simple to make, takes very little time and is one of the prettiest things you’ll ever see.
The fireflies have made their appearance on the landscape, the hypericum is in bloom and the heat of summer is here. It’s this time of the season that the Elder bushes are flowering. I make my yearly way to my friend Sue Chan’s home to gather flowers from her stellar elderberry bush. Sue’s Elder is the most bountiful Elder I have ever seen, producing many basketful of berries and flowers alike while leaving lots to spare for the birds and insects.
Each year, at the height of their flowering, Sue’s daughter, Beatrice makes Elder Flower Fizz. This year, when I saw her big blue and white bowl filled with yellow lemon slices amongst the dainty white elderflowers, it was such a beautiful sight, I was truly blown away and inspired to finally make it for the first time.
This recipe is easy enough for children to manage.
ELDER FLOWER FIZZ
2 -5 heads of elderflowers
zest and juice of 1 organic lemon
3/4 cup sugar
2 Tablespoons white rice or white wine vinegar
Pick the elderflowers in full bloom. Grate the lemon zest into a large bowl. Add the elderflowers, lemon juice, sugar, vinegar and 4-5 litres of cold water.
Let it sit undisturbed for 24 hours. Strain into strong screw-top glass bottles. The bottles need to be strong and well sealed; otherwise the elderflower “champagne” will pop it’s cork. Lay them on their sides in a cool place. After 2 weeks, the elderflower fizz should be sparkling and ready to drink.
A seasonal delight, and a beautiful process.